I adapted this recipe from Food Network, it is Bobby Flay’s recipe. I always had delicious prime rib at my relatives during holidays. They served their prime rib with very light au jus (like clear beef broth). Since I wanted a richer au jus, Bobby Flay’s recipe contains red wine and everyone said it was amazing. All those good comments caught my eye. So, tonight to celebrate Easter, I roasted my prime rib for the very first time. The only change I made was the temperature – I adjusted it down to 120F instead of 135F. I am glad that I did that as the temperature continued to cook the meat during the resting period. My husband only likes medium rare, so I had to make sure he gets his tender piece. This recipe made me feel like I was a professional chef!
Picture below is a small piece of roast I purchased from the market, it is slightly less than 5lbs (bone-in 3 ribs). The cooking time is about 1.5 hours, but don’t rely on the cooking time, you should use an oven thermometer to avoid overcooking.
Ingredients: (If your roast is bigger than 5 lbs, please follow Bobby Flay’s recipe for the liquid amount)
|1 bone-in prime rib (about 5 lbs)|
|8 cloves garlic, cut in half|
|Salt and coarsely ground black pepper|
|1 cup red wine (I used Cabernet, Bobby Flay’s was Merlot)|
|2 cups beef stock|
|1 tablespon chopped fresh thyme leaves|
- Preheat oven to 350F.
- Generously sprinkle salt and pepper on meat. (picture 1)
- Make small slits all over the prime rib and push garlic pieces into each slit. (picture 2)
- Place roast on a rack set inside a roasting pan and insert the thermometer into the center at the thickest part, away from bone. (picture 3)
- Set temperature to 120F, when the internal temperature reaches 120F, it will alarm you. (picture 4)
- Remove the meat to a platter and cover with foil to keep warm.
- While the meat is resting, discard all the fat from the roasting pan but keep the pan drippings. Place the pan on top of the stove over 2 burners set on high heat and add 1 cup of wine. (picture A)
- When the wine is reduced, add in 2 cups of beef stock and cook until reduced by half. (picture B)
- Whisk in 1 tablespoon of fresh thyme leaves. (picture C)
- Use a wooden spoon to mix the au jus and add a pinch of salt and pepper to taste. (picture D)
- Transfer the au jus to a gravy bowl and serve.