prime rib Prime rib recipe: Bobby Flay's thyme saving takeWhile Thanksgiving is all about turkey, American appetites seem to become a bit more sanguine as Christmas approaches, which might explain why Internet search engines are heating up with holiday cooks looking to score a recipe for the perfect prime rib.

We did our fair share of looking through various celebrity chef concoctions and decided that Bobby Flay’s struck the perfect balance: a few simple ingredients that most cooks already have handy and a super-succulent result. Just remember to give yourself plenty of time — Flay suggests cooks carve out 2 hours and 40 minutes from prep to plating.

Reminder: If your prime rib is currently chilling in the freezer, make sure to move it to the fridge the evening before you cook for a nice slow defrost. Also, make sure you’ve got a reliable meat thermometer handy.

Bobby Flay’s Roast Prime Rib with Thyme Au Jus:

    1 bone-in prime rib (6 to 7 pounds)
    8 cloves garlic, thinly sliced
    Salt and coarsely ground black pepper
    2 cups red wine
    4 cups beef stock
    1 tablespoon chopped fresh thyme leaves


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.

Recipe courtesy Food Network.

Posted by:Liz Kelly Nelson