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Roasted Prime Rib with Thyme au Jus


1 bone-in prime rib roast - 6 to 7 pounds
8 cloves of garlic, thinly sliced
salt and coarsely ground black pepper
2 cups Kunde Estate Cabernet Sauvignon
4 cups beef stock
1 tbsp. chopped fresh thyme leaves


30 minutes before roasting the prime rib, remove the meat from the refrigerator and bring to room temperature. Pre-heat the oven to 350°F. Make small slits all over the prime rib and fill with garlic slices. Season with salt and pepper and cook to desired temperature. Remove the roast from the pan and tent with foil to keep the meat warm. Place the roasting pan on top for 2 burns on high heat. Add the wine to the pan drippings and cook until reduced. Add the stock and cook until reduced by half. Whisk in the thyme and season to taste.Slice meat and serve with thyme au jus.

Serve with:

Kunde Family Estate Reserve Cabernet Sauvignon