Roast Prime Rib with Thyme Au Jus Recipe

This Roast Prime Rib with Thyme Au Jus Recipe is a succulent and impressive recipe, which features bone-in prime rib and red wine. It’s the ultimate holiday centerpiece, ready in about 2 hours and 30 minutes (plus resting time).

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Roast Prime Rib with Thyme Au Jus Recipe Ingredients

• 1 bone-in prime rib (6 to 7 pounds)
• 8 cloves garlic, thinly sliced
• Salt and coarsely ground black pepper
• 2 cups red wine
• 4 cups beef stock
• 1 tablespoon chopped fresh thyme leaves

How To Make Roast Prime Rib with Thyme Au Jus Recipe

1. Prepare the meat: Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature to ensure even cooking.
2. Preheat the oven: Preheat oven to 350 degrees F.
3. Season and roast: Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F.
4. Rest the meat: Remove the meat to a platter, and tent with foil to keep warm. This allows the juices to redistribute.
5. Make the Au Jus: Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
6. Serve: Slice meat as desired and serve with the hot thyme au jus.

Recipe Tips

• Why bring it to room temperature? Cooking a cold roast straight from the fridge often leads to a grey ring of overcooked meat around the edges and a raw center. Letting it sit out allows for edge-to-edge pink perfection.
• The importance of resting: Do not skip the tenting step. If you cut into the roast immediately after taking it out of the oven, all the juices will run out onto the cutting board, leaving you with dry meat.
• Garlic placement: pushing the garlic slivers deep into the slits ensures the garlic flavor infuses the meat and prevents the garlic from burning on the surface.
• Using a meat thermometer: Time estimates are just estimates. The shape of your roast and your oven’s accuracy vary. Rely strictly on an instant-read thermometer for the perfect doneness (135°F for medium-rare).
• Deglazing the pan: The “fond” (browned bits) stuck to the bottom of the roasting pan is pure flavor. Scrape this up diligently when adding the wine to create a rich, complex jus.

What To Serve With Roast Prime Rib with Thyme Au Jus Recipe

This majestic main course deserves classic, elegant sides.

• Creamy horseradish sauce
• Yorkshire puddings
• Garlic mashed potatoes or dauphinoise potatoes
• Roasted green beans or asparagus with lemon

How To Store Roast Prime Rib with Thyme Au Jus Recipe

• Refrigerate: Store leftover meat and jus separately in airtight containers in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat slices gently in the warm jus or beef broth on the stovetop over low heat. Do not microwave, as it will overcook the meat and turn it rubbery.
• Freeze: You can freeze the cooked meat (sliced or whole chunk) tightly wrapped in plastic and foil for up to 3 months. Thaw in the fridge before reheating.

Roast Prime Rib with Thyme Au Jus Recipe Nutrition Facts

• Calories: 850
• Total Fat: 65g
• Saturated Fat: 28g
• Cholesterol: 180mg
• Sodium: 950mg
• Total Carbohydrates: 5g
• Dietary Fiber: 0g
• Sugar: 1g
• Protein: 55g

Nutrition information is estimated per serving.

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