This is one hell of a big piece of meat. And it ain’t cheap. But every now and again, it’s really nice to do something really extravagant. And the roast keeps on giving: we’ll have leftovers and make broth for at least two soups beef-vegetable and French onion. So feel free to celebrate!
Prime Rib Roast
1 prime rib roast with 5 ribs (12-14 pounds), bone removed and tied back on the roast
12 cloves garlic, cut in half
Lots of salt and freshly ground black pepper
4 cups red wine
6 cups beef stock
3 tablespoons fresh thyme leaves, pulled off the stem and lightly chopped
An hour 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 half-clove of garlic. Season liberally with the salt and coarse pepper and rub olive oil all over the roast.
Place on a rack set inside a roasting pan and roast for 17 minutes per pound — about 3 1/2 to 4 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, about 20 minutes. Whisk in the thyme and season with salt and pepper, to taste.
Carve the roast into slices and, once plated, drizzle with the thyme au jus.