Prime Rib with Red Wine-Thyme Butter Sauce Recipe

Prime Rib with Red Wine-Thyme Butter Sauce

• Level: Easy
• Yield: 8 to 10 servings
• Total: 5 hr 50 min (includes roasting time)
• Active: 35 min

Fresh Thyme Butter:

• 2 sticks 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
• 3 shallots, chopped
• 1 bottle Cabernet Sauvignon
• Few splashes Cabernet Sauvignon vinegar
• 4 cups homemade roasted chicken stock, warmed
• 12 whole black peppercorns
• Chopped fresh parsley, for garnish

Prepare to impress with this showstopping Prime Rib with Red Wine-Thyme Butter Sauce juicy, crusty perfection that's easier than you think![1]

1. For the butter: Place the butter and thyme into a food processor and blend until smooth. Season with salt and pepper. Transfer the mixture to a ramekin, cover with plastic wrap, and chill until firm and the flavors have blended, at least 2 hours and up to 48 hours.
2. For the prime rib: Take the roast out of the refrigerator 2 hours before cooking to reach room temperature. Pat the surface dry with paper towels. Create 8 small slits in the fat cap and insert a whole garlic clove into each slit.
3. Set the roast on a large cutting board, brush with oil, and generously season with salt and pepper about 15 minutes before roasting the salt forms a crave-worthy crust while locking in juices![1]
4. Preheat the oven to 450 degrees F.
5. Place the roast, bone-side down (fat-side up), in a large roasting pan with a rack. Roast for 20 minutes to sear the outside. Lower the oven temperature to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends reaches 125 degrees F for medium-rare, about 3 hours. Begin checking after 2 hours.[1]
6. Move the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan. Set the roasting pan over two burners on high heat. Add the shallots and remaining 3 chopped garlic cloves, and cook until softened, about 4 minutes. Pour in the wine and vinegar, and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Simmer until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan over low heat. Bring to a gentle simmer and cook until slightly reduced. Gradually whisk in the chilled thyme butter and cook until the sauce thickens (do not boil or the sauce may separate). Season with salt and pepper. Finish with a splash of Cabernet Sauvignon vinegar and chopped parsley for serving.[1]

Ask your butcher to trim some of the extra fat from the roast, but leave a thin layer to help protect and baste the meat as it roasts for ultimate tenderness.