Categories: Steak
Ingredients
- For the Thyme Butter:
- 2 sticks unsalted butter, at room temp
- 1/4 cup fresh thyme
- Kosher salt and pepper
- For the Prime Rib:
- 12-14 lb prime rib, trimmed of excess fat
- 11 large garlic cloves (8 whole, 3 chopped)
- Canola oil, for brushing
- Kosher salt and black pepper
- 3 shallots, chopped
- 750 ml bottle cabernet sauvignon
- Few splashes of cabernet sauvignon vinegar
- 4 cups chicken stock, warmed
- 12 whole black peppercorns
- Chopped fresh parsley
Directions
-
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 fridge 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 temp.
-
15 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. Place the roast bone-side down in a large roasting pan fitted with a rack. Roast 20 minutes. Reduce the oven temp to 350 and continue roasting until it reaches 125, about 3 hours.
-
Transfer the meat to a cutting board. Pour off all but a few tbsp of the fat from the roasting pan, then place the pan over 2 burners set to high. 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 3/4, 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. Season with salt and pepper. Finish with another splash of vinegar. Carve the meat; serve with the sauce and garnish with parsley.