Roasted Prime Rib With Thyme And Marsala Recipes

THE BEST PRIME RIB EVER

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place prime rib in a roasting pan, fat-side up.
• Blend olive oil, garlic, salt, pepper, thyme, and rosemary together in a food processor. Pour over the roast. Let sit at room temperature, about 15 minutes.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cook until medium-rare or an instant-read thermometer reads at least 145 degrees F (63 degrees C), 60 to 75 minutes more.

ROAST PRIME RIB WITH THYME AU JUS

Steps:

• 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.

PRIME RIB

Steps:

• Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
• In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
• Smear the paste generously over the entire roast.
• Scatter the vegetables around the meat and drizzle with oil.
• Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
• Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
• Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
• Remove the vegetables and set aside.
• Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.
• Place the roasting pan over medium-high heat.
• Add the cabernet and scrape up the brown bits in the bottom of the pan.
• Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
• Continue to cook until the wine is reduced by half, about 5 minutes.
• Strain the sauce through a sieve to remove the solids before serving.