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Apr 03, 2025
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Roast Prime Rib With Thyme Au Jus

6 years ago
1 min read
1

When the box from New York Prime Beef I was impressed with the quality of the meat immediately, having grown up on a small ranch with one of the best butchers in the country just down the road, I was a little spoiled growing up. The pride and quality that comes with an independent butcher shop in the heart of ranch land is lost at the grocery store meat counter and with the summer season upon us, it’s time to start thinking about meat, be it roasted or grilled.

Roast Prime Rib

For this recipe, I turned to meat master Bobby Flay and my brother-in-law who happens to be an excellent chef to make sure these steaks turned out perfectly. At $62.50 a pound, you don’t want to overcook your steak.

What you’ll need is

32 oz Aged Bone-In Cowboy Rib Steaks from New York Prime Beef

8 cloves garlic, thinly sliced

Salt and coarsely ground black pepper

2 cups red wine

4 cups beef stock

1 tablespoon chopped fresh thyme leaves

Step 1: Remove the meat from the refrigerator 30 minutes prior to cooking and preheat the oven to 350 degrees F.

Step 2: Make a series of small cuts spaced out around the meat and stuff each one with a slice of garlic. Season with salt and pepper and place in the rack inside the roasting pan for about two hours for medium-rare.

Step 3: put the roasting pan on top of the stove and heat on high, adding wine to the drippings to deglaze the roasting pan. Add beef stock. Cook until reduced by half, whisk in thyme and season to taste with salt and pepper.

Step 4: Slice and serve meat with thyme au jus.

Michael Satterfield

Michael Satterfield, founder of The Gentleman Racer, is a storyteller, adventurer, and automotive expert whose work blends cars, travel, and culture. As a member of The Explorers Club, he brings a spirit of discovery to his work, whether uncovering forgotten racing history or embarking on global expeditions. His site has become a go-to destination for car enthusiasts and style aficionados, known for its compelling storytelling and unique perspective. A Texan with a passion for classic cars and motorsports, Michael is also a hands-on restorer, currently working on a 1960s SCCA-spec Formula Super Vee and other project cars. As the head of the Satterfield Group, he consults on branding and marketing for top automotive and lifestyle brands, bringing his deep industry knowledge to every project.

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