Roast Prime Rib With Thyme Au Jus Bobby Flay Recipe 455 Food

PRIME RIB WITH RED WINE-THYME BUTTER SAUCE

Steps:

• For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
• For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
• Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
• Preheat the oven to 450 degrees F.
• Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
• Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.

BOBBY FLAY'S PRIME RIB RECIPE

Steps:

• Preheat the oven to 350 F.
• Allow the prime rib to sit at room temperature while you prep the vegetables. Remove the skin from the garlic cloves and slice the garlic. Break up 1 sprig of rosemary into small pieces. Slice the yellow onion and shallot into thin, small slices. Chop the thyme and remaining rosemary.
• Cut small slits into the prime rib. Make slits all over the roast, and then stuff each hole with a piece of garlic and a small piece of rosemary. Season the meat well with salt and pepper.
• Place the meat in a roasting pan or Dutch oven and allow to cook. Cook for approximately 2 hours, or until the meat comes up to the proper temperature. For medium-rare, cook until a meat thermometer reads 130 to 135 F. Once cooked, remove the meat from its pan, place it on a cutting board or serving platter, and cover with tin foil to keep warm.
• To make the thick au jus, utilize the roasting pan, complete with the dripping from the meat for flavor. Sauté the thinly sliced onion and shallot. Scrape the drippings on the sides and bottom of the pan. Then, add the wine and cook on the stovetop on high heat until it reduces. Once reduced, add the beef stock, and then whisk in thyme and rosemary, and season with salt and pepper. Allow to reduce by half.
• Slice the roast and serve with thick au jus.

SUNDAY RIB ROAST

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

PRIME RIB WITH RED WINE-THYME BUTTER SAUCE

Steps:

• Make the thyme butter: Combine the butter and thyme in a food processor and process until smooth; season with salt and pepper. Scrape the butter into a large ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
• Make the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap with a knife and fill each slit with a whole garlic clove. Let sit at room temperature.
• Fifteen minutes before roasting, place the roast on a large cutting board, brush with canola oil and season heavily with salt and pepper.
• Preheat the oven to 450 degrees F. Place the roast bone-side down (fat-side up) in a large roasting pan fitted with a rack. Roast 20 minutes. Reduce the oven temperature to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 120 degrees F to 125 degrees F for medium-rare doneness, about 3 hours. (Start checking the temperature after 2 hours.)
• Transfer the meat to a cutting board. Pour off all but a few tablespoons of the fat from the roasting pan, then place the pan over 2 burners set to high heat. Add the shallots and the chopped garlic and cook until soft, about 4 minutes. Add the wine and a splash of vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns and bring to a boil. Cook until reduced by half, about 10 minutes.
• Strain the sauce into a medium saucepan and set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with another splash of vinegar. Carve the meat; serve with the sauce and garnish with parsley.

ROAST BEEF ON WECK

Steps:

• Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
• Preheat oven to 350 degrees F.
• To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
• For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.

ROAST PRIME RIB WITH THYME AU JUS (BOBBY FLAY) RECIPE - (4.5/5)

Steps:

• Directions 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.