New year is almost here. To start off a fantastic year, it would be nice to make a feast for your family and friends. Prime rib would be the one. A juicy and tender piece of meat will sure impress your loved ones.
Making prime rib is not as intimating as it sounds. In fact, it is very easy to make and doesn’t require much skills as long as you have an instant meat thermometer to monitor the doneness of the meat. I have made this prime rib this year and last year. Both came out perfectly. No matter you are a super meat lover or not, you will sure fall in love with this dish.
Thanks for the sweet and kind supports this year. I look forward to bringing more excellent recipes to your all next year. Happy New Year!!! Have a wonderful 2014!
Roast Prime Rib with Thyme Au Jus (Adapted from Bobby Flay vs. Foodnetwork.com)
– 1 bone-in prime rib (about 3.5 pounds)
– 3 cloves garlic (thinly sliced)
– coarsely ground black pepper
Thyme Au Jus:
– 1 cup red wine
– 2 cups low-sodium beef broth
– ½ tablespoon fresh thyme leaves (chopped)
- Take the prime rib out of the fridge 30 minutes before roasting and let it come to room temperature.
- Preheat oven to 350˚F (180˚C).
- Pat the prime rib dry with paper towels. To separate the meat from the bone, use with a sharp knife and cut by following the line of the bones. Make small slits all over the prime rib and fill each slit with a garlic slice. Place the meat back on the bones just like it was never separated. Tie together with kitchen twine.
- Season generously with salt and coarse pepper. Place the prime rib bone-side down in roasting pan. If you have a rack, use it. If not, the bone can act as a rack itself. Roast in the oven until medium-rare or 135˚F in the center of the meat, about 1 hour 15 minutes. Remove the meat to a platter or clean cutting board. Cover with aluminum foil. Set aside.
- Place the roasting pan on the stove over high heat. Add the wine and scrape the brown bits off the bottom of the pan with a wooden spoon. Cook and reduce for 3 minutes. Add the beef broth and cook until reduced by half, about 15 minutes. Whisk in the thyme. Season with salt and pepper to your own taste.
- Remove the twine. Slice the prime rib and serve immediately with the au jus.
- Tips for buying prime rib: 1 bone is a good amount for 2 people. So for us 3, I bought 2 bones. That was more than enough for the 3 of us and we had some leftover.
- Tips for cooking prime rib: You can use the same recipe for large piece of prime rib. Roast each pound for about 20 minutes.
- I didn’t spend the money for prime meat. I used choice meat. It was still very tender and soft. (If you do not live in the US, you probably won’t understand what I am talking about. United States Department of Agriculture gives different grading to beef. There are prime, choice and select. Prime is the best with lots of marbling, and select is not as tender and juicy. To understand more, go to this site.)
- I got my rib from Bistol Farms. The meat and bone was already separated and tied back together, so that made it easy for me.
- Don’t be shy with the seasoning on the meat. That would be the only time for seasoning on such a big piece of meat.
- I don’t have a roasting pan, so I used a large oven-safe pan with high sides. It worked perfectly.
- I highly recommend using a thermometer. It will ensure the meat was cook just right. 10 minutes cooking time can make a huge difference.
- Leftover meat would be perfect for sandwiches.