Mohamed Shili This delicious Prime Rib with Red Wine-Thyme Butter Sauce is a perfect dish for special occasions or a festive dinner. With a juicy, tender roast and rich, savory sauce, it’s simple to make but packed with flavor. The homemade red wine butter sauce adds a unique touch, making this meal a real showstopper.
Ingredients Needed:
Fresh Thyme Butter:
- 2 sticks of unsalted butter, at room temperature
- 1/4 cup fresh thyme leaves
- Kosher salt and freshly ground black pepper
Prime Rib:
- One 12- to 14-pound prime rib, trimmed of some excess fat
- 11 large cloves garlic, 8 whole and 3 chopped
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 shallots, chopped
- 1 bottle Cabernet Sauvignon
- Few splashes of Cabernet Sauvignon vinegar
- 4 cups homemade roasted chicken stock, warmed
- 12 whole black peppercorns
- Chopped fresh parsley, for garnish
How To Make Prime Rib with Red Wine-Thyme Butter Sauce Recipe?
- Make the Butter: Blend butter and thyme in a food processor until smooth. Season with salt and pepper, then refrigerate for at least 2 hours.
- Prepare the Prime Rib: Take the prime rib out of the fridge 2 hours before cooking. Pat dry and make 8 small slits in the fat, filling each with a garlic clove. Brush with oil and season with salt and pepper.
- Roast the Prime Rib: Preheat the oven to 230°C. Roast the prime rib, bone-side down, for 20 minutes. Reduce the heat to 175°C and cook for about 3 hours, or until the internal temperature reaches 52°C for medium-rare. Let the meat rest.
- Make the Sauce: Remove excess fat from the pan and place it on high heat. Cook shallots and garlic until soft, about 4 minutes. Add wine and vinegar, and cook until reduced by three-quarters. Stir in stock and peppercorns, bring to a boil, and reduce by half. Strain the sauce and simmer. Whisk in the cold thyme butter until the sauce thickens. Season with salt, pepper, and a dash of vinegar. Garnish with parsley.
Recipe Tips:
- Rest the Meat: Always let the prime rib rest for at least 15 minutes after roasting. This helps the juices settle, making the meat more tender and juicy when sliced.
- Use a Meat Thermometer: To ensure perfect doneness, use a digital thermometer to check the internal temperature. For medium-rare, aim for 52°C.
- Don’t Skip the Garlic: Adding whole garlic cloves into the fat cap gives the roast a deeper, richer flavor. Make sure to insert them into the slits in the fat.
- Refrigerate the Butter: For the best flavor, refrigerate the thyme butter for at least 2 hours before using. This helps the flavors meld together.
- Use Homemade Stock: Homemade roasted chicken stock adds more depth to the sauce, making it richer and more flavorful than store-bought.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover prime rib cool before storing it in the fridge. Keep it in an airtight container for up to 3 days.
- Freeze: To freeze, cool the prime rib, then store it in an airtight container or freezer bag for up to 3 months.
- Reheat: Heat a pan over medium heat. Add a splash of water or broth and cover the pan. Warm the prime rib for 5-7 minutes, turning occasionally to heat evenly.
Nutrition Facts:
- Calories: 344 kcal
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 116mg
- Sodium: 101mg
- Potassium: 571mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 22g
Try More Bobby Flay Recipes:
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
- Hot Wings with Blue Cheese-Yogurt Sauce
- Grilled Mango with Lime, Salt and Ancho Powder
- Grilled Skirt Steak with Green and Smokey Red Chimichurri
Prime Rib with Red Wine-Thyme Butter Sauce
Description
This delicious Prime Rib with Red Wine-Thyme Butter Sauce is a perfect dish for special occasions or a festive dinner. With a juicy, tender roast and rich, savory sauce, it’s simple to make but packed with flavor. The homemade red wine butter sauce adds a unique touch, making this meal a real showstopper.
Ingredients
Fresh Thyme Butter:
Prime Rib:
Instructions
- Make the Butter: Blend butter and thyme in a food processor until smooth. Season with salt and pepper, then refrigerate for at least 2 hours.
- Prepare the Prime Rib: Take the prime rib out of the fridge 2 hours before cooking. Pat dry and make 8 small slits in the fat, filling each with a garlic clove. Brush with oil and season with salt and pepper.
- Roast the Prime Rib: Preheat the oven to 230°C. Roast the prime rib, bone-side down, for 20 minutes. Reduce the heat to 175°C and cook for about 3 hours, or until the internal temperature reaches 52°C for medium-rare. Let the meat rest.
- Make the Sauce: Remove excess fat from the pan and place it on high heat. Cook shallots and garlic until soft, about 4 minutes. Add wine and vinegar, and cook until reduced by three-quarters. Stir in stock and peppercorns, bring to a boil, and reduce by half. Strain the sauce and simmer. Whisk in the cold thyme butter until the sauce thickens. Season with salt, pepper, and a dash of vinegar. Garnish with parsley.
Notes
- Rest the Meat: Always let the prime rib rest for at least 15 minutes after roasting. This helps the juices settle, making the meat more tender and juicy when sliced.
- Use a Meat Thermometer: To ensure perfect doneness, use a digital thermometer to check the internal temperature. For medium-rare, aim for 52°C.
- Don’t Skip the Garlic: Adding whole garlic cloves into the fat cap gives the roast a deeper, richer flavor. Make sure to insert them into the slits in the fat.
- Refrigerate the Butter: For the best flavor, refrigerate the thyme butter for at least 2 hours before using. This helps the flavors meld together.
- Use Homemade Stock: Homemade roasted chicken stock adds more depth to the sauce, making it richer and more flavorful than store-bought.
Prime Rib with Red Wine-Thyme Butter Sauce