Shelly's Recipe

PRIME RIB AU JUS

Category: Roasts/Tenderloin - Beef

1 (750-ml) bottle Cabernet Sauvignon
2 cups beef stock or broth
1 cups ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled
1 bay leaves
1 1/2 tsp dried thyme
1 (3-lb) boneless prime rib beef roast
2 large garlic cloves, pressed
Fresh parsley sprigs

Combine 1st 6 ingredients and 1/2 tsp thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes.

Preheat oven to 450. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 tsp 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 degrees 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.