Best 5 Roast Prime Rib With Thyme Au Jus Recipes

BOBBY FLAY'S PRIME RIB RECIPE

Steps:

• Preheat the oven to 350 F.
• Allow the prime rib to sit at room temperature while you prep the vegetables. Remove the skin from the garlic cloves and slice the garlic. Break up 1 sprig of rosemary into small pieces. Slice the yellow onion and shallot into thin, small slices. Chop the thyme and remaining rosemary.
• Cut small slits into the prime rib. Make slits all over the roast, and then stuff each hole with a piece of garlic and a small piece of rosemary. Season the meat well with salt and pepper.
• Place the meat in a roasting pan or Dutch oven and allow to cook. Cook for approximately 2 hours, or until the meat comes up to the proper temperature. For medium-rare, cook until a meat thermometer reads 130 to 135 F. Once cooked, remove the meat from its pan, place it on a cutting board or serving platter, and cover with tin foil to keep warm.
• To make the thick au jus, utilize the roasting pan, complete with the dripping from the meat for flavor. Sauté the thinly sliced onion and shallot. Scrape the drippings on the sides and bottom of the pan. Then, add the wine and cook on the stovetop on high heat until it reduces. Once reduced, add the beef stock, and then whisk in thyme and rosemary, and season with salt and pepper. Allow to reduce by half.
• Slice the roast and serve with thick au jus.

DELECTABLE PRIME RIB AND AU JUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
• In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt. Place into a roasting pan.
• Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
• Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.

CLASSIC ROAST PRIME RIB OF BEEF AU JUS

Steps:

• Gather the ingredients.
• Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.
• Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.
• Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.
• Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.
• Gather the ingredients for the au jus.
• Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.
• Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.
• Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
• Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.

ROAST PRIME RIB WITH THYME AU JUS (BOBBY FLAY) RECIPE - (4.5/5)

Steps:

• Directions Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350 degrees F. 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. 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.

RIB ROAST AU JUS

Steps:

• Halve garlic cloves and insert into roast, poking holes with point of knife. Cover and refrigerate overnight.
• The next day, remove roast from refrigerator 2 to 3 hours ahead of time to allow meat to come to room temperature. Preheat oven to 450*. Rub salt and pepper into roast (a light coating of olive oil may help), place fat side up in roasting pan and roast at 450* for 20 minutes. Reduce heat to 350* and continue roasting until internal temperature reaches 140* for medium rare. Remove from oven and let stand on cutting board for 20 minutes before carving.
• While roast is resting, place roasting pan on stove top over high heat. Add wine and cook for several minutes, scraping up any brown bits. Add beef stock, cook and reduce by half (about 20 minutes). Serve with sliced roast.