Prime rib with creamy thyme sauce

Votes: 1

Time: 5 hours 50 minutes
Complexity: easily
Quantity: for a large crowd

Prime rib is a large cut of beef on the bone, roasted whole and typically served on special occasions like New Year's or Christmas. The cut is covered in a layer of fat, which protects the meat from drying out during roasting and, together with the bones, imbues the beef with a unique flavor. Prime rib is roasted on the grill in a roasting pan, and the rendered fat is then used to make a delicious sauce for the meat. Reduce the juices on the stovetop, adding aromatic Cabernet Sauvignon, thyme butter, and fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Prime Rib

1 cut of thick edge of beef weighing 5.5 - 6.5 kg, trim off excess fat
11 large cloves garlic, 8 whole and 3 chopped
Rapeseed oil for greasing
3 shallots, chopped
1 bottle Cabernet Sauvignon
A little Cabernet Sauvignon vinegar
4 cups homemade baked chicken broth, warm
12 black peppercorns
Chopped fresh parsley, for serving

Thyme Butter

220 g unsalted butter, room temperature
1/4 cup fresh thyme leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Thyme oilIn a food processor, combine the butter and thyme until smooth, then season with salt and pepper to taste. Transfer the butter to a ramekin, cover with plastic wrap, and refrigerate until completely set, at least 2 hours and up to 48 hours.
Bring Prime Rib to room temperatureRemove the beef from the refrigerator 2 hours before cooking. Pat the surface dry with paper towels. Make 8 small slits in the fat cap and fill each crevice with whole garlic cloves.

Note

Ask your butcher to trim the cut of excess fat, leaving a small layer to protect the meat during roasting..

Place the meat on a large cutting board, brush with vegetable oil and sprinkle generously with salt and black pepper 15 minutes before baking.
Preheat oven to 230°C.
Place the roast, fat side up (bone side down), on the rack of a large roasting pan. Roast for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue roasting until a digital thermometer inserted into the center of the roast reads 125°F (52°C) for medium-rare, about 3 hours. Begin checking the temperature after 2 hours of roasting.
Transfer the meat to a cutting board with a drip pan. Pour off almost all the fat, reserving just a few tablespoons, and set the roasting pan over two burners. Heat over high heat. Add the shallots and the remaining 3 minced garlic cloves and cook until softened, about 4 minutes. Add the wine and vinegar and simmer until the liquid has reduced by three-quarters, about 5 minutes.
Add the broth and peppercorns and bring to a boil. Simmer until reduced by half, about 10 minutes. Strain the sauce into a saucepan over low heat. Bring to a simmer and cook until the liquid has reduced slightly. Gradually whisk in the butter and thyme and simmer until the sauce thickens (do not boil, or the sauce will separate). Season with salt and pepper to taste. Drizzle with a little Cabernet Sauvignon vinegar and garnish with chopped parsley. Serve.