Roast Prime Rib with Thyme Au Jus

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)

5 Lbs	Bone-in prime rib (about 3 ribs)
8 Cloves	Garlic, cut in half
Enough to cover the meat	Kosher salt and coarsely ground black pepper
1 Cup	Red wine (I use Cabernet, Bobby Flay used Merlot)
2 Cups	Beef stock
1 Tbsp	Chopped fresh thyme leaves

Directions:

1.  Preheat oven to 350F.
2. Generously sprinkle salt and pepper on meat.  (picture 1)
3. Make small slits all over the prime rib and push garlic pieces into each slit.  (picture 2)
4. 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)
5. Set temperature to 110F, when the internal temperature reaches 110F, it will alarm you (I originally set the temperature to 120F, but 110F is more perfect if you like medium rare). *Note: If the meat is too rare, you can always dip the cut piece into the hot gravy. However, if the meat is too cooked, nothing you can do.  (picture 4)
6. Remove the meat to a platter and cover with foil to keep warm, the meat will continue to cook.

• 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.