| Level: | Easy |
| Total: | 5 hr 50 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1/4 cup fresh thyme leaves
- Kosher salt and freshly ground black pepper
- One 12- to 14-pound prime rib, trimmed of some excess fat
- 11 large cloves garlic, 8 whole and 3 chopped
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 shallots, chopped
- 1 bottle Cabernet Sauvignon
- Few splashes Cabernet Sauvignon vinegar
- 4 cups homemade roasted chicken stock, warmed
- 12 whole black peppercorns
- Chopped fresh parsley, for garnish
Instructions
- For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
- For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
- Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
- Preheat the oven to 450 degrees F.
- Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
- Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.
Reviews
The cooking method has been my go to for prime rib for years! Comes out perfectly every time! Then I use Bobby Thyme Au Jus instead of the one included here. The thyme au jus is also here just search prime rib thyme au jus! So so good!
The best & most easiest way to wow your guests, just let the meat speak for itself, the au jus turned out great. Video very reassuring and simple to follow. This method allowed me to multi-task and still entertain & enjoy my families company , served with baked lobsters, baked potatoes, arugula avocado salad, corn on the Cobb with Lumpia appetizers- Bobby Flay two thumbs up & Thank you.
Right to the tee. Top notch. Follow the Au Jus – Thyme Butter recipe and it will lead you to the pot of GOLD.
I added only 2 little extras here, which I am sure Bobby Flay would approve of. We made a side of Alton Brown’s horseradish sauce for dipping if need be and prior to placing the rib roast into the oven we added a nice topping of Emeril’s Essence which only added to that nice and delicious flavor.
Note- for Bobby and the crew this is “easy,” for your average weekend warrior, this is “semi intermediate.” It took some help from the family and some extra concentration to make that Au Jus but baby it was worth every minute. It’s a show stopper.
Tip – grab a good bottle of Cabernet Sav to accompany this at the table.
As Emeril would say: “Bam!”… thanks for making our holiday that much better today Chef Flay!
I added only 2 little extras here, which I am sure Bobby Flay would approve of. We made a side of Alton Brown’s horseradish sauce for dipping if need be and prior to placing the rib roast into the oven we added a nice topping of Emeril’s Essence which only added to that nice and delicious flavor.
Note- for Bobby and the crew this is “easy,” for your average weekend warrior, this is “semi intermediate.” It took some help from the family and some extra concentration to make that Au Jus but baby it was worth every minute. It’s a show stopper.
Tip – grab a good bottle of Cabernet Sav to accompany this at the table.
As Emeril would say: “Bam!”… thanks for making our holiday that much better today Chef Flay!
Loved it
I made this and it is a no fail dinner. Delicious
This was a super easy recipe, the directions were simple to follow, and my guests loved the meat. The wine sauce absolutely made the dish! Was perfect , this is my new standard for prime rib! The video was helpful and allayed my fears of cooking this expensive cut of meat.
I usually make Prime Rib for New Years with the recipe that I had gotten from Albertson’s. It was ok, but this recipe is THE BEST. It brought out the flavor of the roast, and the butter is really great – made extra for rolls.
I had been toying with trying a different approach for myannual Christmas Rib Roast and after watching the Christmas at Bobby’s show Idetermined the roast he made would be the perfect one to try….and boy was itPERFECT! I got rave reviews!!! I used a 6 rib roast (about 14 lbs) with ribs removed andtied back on. I followed theinstructions as written for roasting and all was perfect! The one part I did a little differently was Imade the aus jus without the drippings (I know, it’s blasphemy) but, I didn’twant to be hovering over the stove while my guests were over so I made thisabout 45 minutes before taking the roast out. I just sauted the onions andgarlic with a bit of the butter instead of the drippings. I did use a meat thermometer and took theroast out exactly at 125 degrees and let it rest for 20 minutes beforecarving. Will definitely be making againnext year. I saved the bones and part ofthe salt crust and plan on using them in making a beef broth!
Great Recipe