1 750-ml bottle Cabernet Sauvignon
2 cups beef stock or canned broth
1 cups ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled
1 bay leaves
1 1/2 teaspoons dried thyme
1 3-pound boneless prime rib beef roast
2 large garlic cloves, pressed
Fresh parsley sprigs
Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes.
Preheat oven to 450 degrees F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil
Tent should ONLY cover the top 1/3 of the roast!
Continue roasting until meat thermometerinserted into center registers 118 degrees F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes.
Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
Suggestion: Serve with a small baked potato and fresh steamed vegetables.
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