Bobby Flay's Prime Rib with Red Wine Thyme Butter Sauce

Sliced Roasted Prime Rib With Knife On Plank

Sliced Roasted Prime Rib.


Bobby Flay's Prime Rib with Red Wine Thyme Butter Sauce
Serves: 6 to 8

Thyme Butter Sauce

2 sticks unsalted butter, at room temperature
¼ cup fresh thyme leaves
Kosher salt and freshly ground black pepper


Combine butter and thyme in food processor and process until smooth, season with salt and pepper. Scrape into a ramekin, cover with plastic wrap and refrigerate until cold and flavors meld, at least 2 hours, and up to 48 hours

Prime Rib

1 prime rib, (6-rib) about 12-14 lbs, trimmed of excess fat (BUT NOT ALL FAT!)
5 large cloves garlic, thinly sliced
Canola oil
Kosher salt and freshly-ground black pepper
3 shallots, chopped
3 cloves garlic, chopped
1 bottle Cabernet Sauvignon
2 tablespoons Cabernet vinegar (or red wine vinegar)
1 quart homemade chicken stock or low sodium canned chicken stock, warmed
12 black peppercorns
Fresh Thyme Butter (recipe above)
Fresh parsley, chopped


1. Remove roast from the refrigerator 2 hours before roasting. Pat surface dry with paper towels. Make small slits over the surface of the meat and fill the slits with garlic slices.

2. Put the roast on a large cutting board, brush roast with oil and season liberally with salt and pepper 15 minutes before roasting (to allow the seasoning to really absorb in).

3. Preheat oven to 450 degrees F. Place the roast in a large roasting pan, bone-side down and fat-side up and bake for 20 minutes. Reduce the heat to 350 degrees and continue roasting until a digital instant read thermometer inserted into the center and ends of the meat registers 125 degrees for medium-rare doneness, about 2 hours? Start checking the temperature after 1 hour.

4. Remove the meat from the oven, transfer to a cutting board with juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burner set to high. Add the shallots and garlic and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by 3/4. Add 4 cups of the chicken stock and the peppercorns and bring to a boil and cook until reduced by half.

5. Strain the sauce into a medium saucepan and bring to a simmer over low heat and cook until reduced a bit further. Slowly whisk in the cold fresh thyme butter until the sauce thickens (do not let it boil or it will break). Season with salt and pepper. Finish with a dash of cabernet vinegar and chopped parsley.

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