- 1 bone-in prime rib (6 pounds)
- 8 cloves garlic clove, thinly sliced
- Salt and coarsely ground pepper
- 2 cups dark wine
- 4 cups beef stock
- 1 tablespoon chopped fresh thyme leaves
Half an hour before roasting the best rib. remove in the refrigerator and let arrived at 70 degrees.
Preheat oven to 350 levels F.
Make small slits all around the prime rib and fill each slit having a slice from the garlic clove. Season liberally using the salt and coarse pepper, put on a rack set in the roasting pan and roast for around 2 hrs until medium-rare, or until a thermometer placed into the middle of the meat registers 135 levels F. Take away the meat to some platter, and tent with foil to help keep warm.
Put the roasting pan on the top from the stove over 2 burners focused on high temperature. Add some wine towards the pan drippings within the pan and prepare over high temperature until reduced, scraping the foot of the pan having a wooden spoon. Add some stock and prepare until reduced by half. Whisk within the thyme and season with pepper and salt, to taste.
Slice meat as preferred and serve with thyme au jus .
Recipe thanks to Bobby Flay