Bobby Flay Makes Prime Rib with Red Wine-Thyme Butter Sauce | Food Network
Bobby's Prime Rib is the PERFECT centerpiece for your holiday dinner. Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: food-network.app.link/download Subscribe to Food Network: foodtv.com/2WXIIWZ Get the recipe: www.foodnetwork.com/recipes/bobby-flay/prime-rib-with-red-wine-thyme-butter-sauce-3185107 Prime Rib with Red Wine-Thyme Butter Sauce RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 5 hr 50 min (includes roasting time) Active: 35 min Yield: 8 to 10 servings Ingredients 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 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 Directions 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. Cook’s Note Have the butcher trim some of the excess fat from the roast, leaving a layer of fat to protect and baste the roast as it cooks. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more : watch.foodnetwork.com/ Like Food Network on Facebook: www.facebook.com/FoodNetwork Follow Food Network on Instagram: www.instagram.com/foodnetwork/ Follow Food Network on Twitter: twitter.com/FoodNetwork Visit Food Network online: www.foodnetwork.com
