You could substitute dried thyme in 1/3 the amount as the amount of fresh that is called for. You could also substitute whatever savoury herb you have on hand adjusting for the general potency and your taste.

Dry thyme if it's brightly colored and fragrant can be subbed for fresh 1:1. If it's very dry and a bit faded but still fragrant, use a heaping spoonful instead of flat. If it's still colorful, notfragrant, but tastes quite nice, use double. If it's not colorful, fragrant or tastiy, throw it away already! You can substitute another herb. It's a simple recipe and just about any herb you like with meat will work.

There's nothing quite like red wine--so glad you found some. Substitutes which will change the flavor drastically, but would work for cooking your meat include a "heavier" white wine, like Chardonnay or rich red/purple fruit juice (grape (not concord, but varietal, or a lighter one like Kedem), pomegranate, blueberry, mixed, or even beet juice). But so much better that you found the wine!.

Or you could change direction entirely and use stock. But it won't be like wine. :)

Yes, what Fun posted. I’d use 1 tsp. dried thyme instead of the 1 T. fresh. Dried thyme can be especially potent (if not too old), so even a scant teaspoon could be good, depending on your taste.

Hm. I wonder if there's something odd about my garden thyme?

Or you could go with rosemary or any woody based herb instead.

I'm glad you found some wine as I have no suggestions for any substitutions. I cook a prime rib every Christmas Eve but there is NO liquid involved! Just a decent amount of beef drippings after roasting, suitable for making Yorkshire pudding and gravy :-))

Beef drippings, Yorkshire pudding, gravy. Oh my!

I lived in Yorkshire for 6 years. Where I lived (Sheffield) they didn't make little popover Yorkshire puddings, but poured the batter into the hot drippings (while the joint of beef rested) and made one huge glorious pudding in the roasting pan. After it cooked, it was cut into squares and put all by itself on a plate with lots of gravy. And we had it *before* the rest of the dinner, not on the same plate. Over all, they weren't great cooks, but the Yorkshire pudding and gravy made up for that.

I do the same thing....make one big pudding. But I do enjoy it with the rest of the dinner, although any leftover pud is gladly eaten all by itself

Rib schimb. I want to talk about the fact that you were (seemed to be) OUT OF RED WINE.

Now, take a deep breath, and tell us. Has this ever happened before? When did it start? Did someone do this to you? You’re safe now. It will never happen again. The rest of your life starts now. A life with red wine always at your side.

John…🍷🤣🍷…never at our house!

Thanks to every one of you! I was exhausted yesterday and did not get to cook the Rib Roast. I will tru to do it this afternoon. If not, tomorrow or the opossums and coyotes get it. The wrapper has been removed and it has been resting on a plate in the refrigerator. This wicks extra moisture from it and keeps it wholesome for longer.

I am exhausted but DH offered to cook/roast it to ~120° F then tent it. The suggested 130°F wuld be medium. Bleh.

I know tht somewhere in my herb soice jars I have thyme leaves. No can find, so I sent “other” to see if groc store had Fresh Thyme or at least thyme leaves. If not, i can try digging 2” snow off weedy garden, use rosemary or powdered thyme. I love rosemary, but on chix or lamb or even pork; maybe NSM (not so much) on rib roast.

This is just a Non-prime grocery store rib roast. $8/Lb. versus $15 or $20/Lb..

We were busy and overshopped. I actually have a Prime rib roast buried 3’ down in the chest freezer. Guess it we want to avoid back-to-back rib roasts, the good one will be for New Years.

I thinkI also have two/2 6 Lb. Long Island ducks in Freezer. DH isn’t fond of duck, but I adore it. However, ahem, I should eschew both duck and rib roast and all animal and saturated fat. But it is Christmas, Hanukah, New Years season…. Still, I should mind my doctor and lab reports. Starting in a few days, it should be edamame (wo soy sauce dip), tofu and veggies for me.

Since it’s only a ho hum grocery store rib roast, and onlt $50 (gulp) invested, I am going to take a ”What? Me worry?” approach.

Boy oh boy, do I love popovers and anything related. I like the idea of the sheet pan Yorkshire pudding. Not that much saturated fat, right.

BTW, I do not havd a potato ricer here, only a food mill. Can it get the same results if I wanted to make light and creamy whipped potato?

We usually make potato skin on prole mashed potatoes. A bit of gravy. We leave skins ON for the nutrients and flavor.

I tried growing common thyme indoors under a grow light. Skimpy. And did people her conclude that those pricy kitchen counter grow light containers were a waste of money and effort?

I am already tired of winter and its short days. Maybe I will begin jotting countdown bars next to my bedside.

I want to wish all of your Merry Christmas, Happy Hanukah, Happy Holidays and a peaceful and fruitful New Year — filled with joy, love and HOPE.

John, forgot to say — absolutely! Asking doc for brain scan. 🍷🍷🥂🍾🍸

Enjoy your roast(s) however you cook them :-) I only do this once a year so the Yorkshire pudding aspect is key for me.

And I should amend my previous statement about no liquid involved.......there is none involved with the roast but plenty involved with a glass before, during and after dinner! And yes, red wine is the requirement.

The first rib roast I ever ate was coated in garlic, salt and chopped rosemary and it was delicious.

Looks delicious, but what 1 in 1000 year disaster was no red wine in the house?. Looking forward to prime rib for this week, and the recipe looks interesting.

All the best for all the holidays to you and yours and a successful roast too!