Ingredients
- 1 750-ml bottle Cabernet Sauvignon
- 2 cups beef stock or canned broth
- 1 cup ruby Port
- 1 1/2 large garlic cloves, peeled
- 1/2 large shallot, peeled
- 1 bay leaf
- 1 Personal Gourmet Boneless Prime Rib Roast (3–4 lb)
- 1 1/2 teaspoons dried thyme
- 2 large garlic cloves, pressed
- Fresh parsley sprigs
Preparation
Combine first 6 ingredients and 1/2 teaspoon thyme in a large saucepan. Boil until reduced to 1 cup, about 30–45 minutes.
Preheat oven to 450°F. Place beef, fat side up, in a 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 thermometer inserted into center registers 118°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 a boil, scraping up any browned bits. Season to taste with salt and pepper.