Drew came to the table with something special for the Holidays this month, and take it from us… any recipe that includes 7 pounds of meat and 8 cloves of garlic will be special indeed!
Roast prime rib with thyme au jus
Ingredients:
- 1 bone-in prime rib (6-7 pounds)
- 8 cloves garlic, thinly sliced
- Salt and coarsely ground black pepper
- 2 cups red wine
- 4 cups beef stock
- 1 tbsp chopped fresh thyme leaves
Preparation:
- Thirty minutes before roasting the prime rib, remove it from the refrigerator and let come to room temperature.
- Preheat oven to 350°
- 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°F. Remove the meat to a platter and tent with foil to keep warm.
- 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.
- Slice meat as desired and serve with thyme au jus
Cooking time
10 min preparation; 30 min inactive; 2 hr cooking
Makes 6-8 servings.
-Recipe by Bobby Flay on Boy Meets Grill
