Prime Rib with Cabernet Jus
- 2 (750 ml) bottles cabernet sauvignon wine
- 4 cups beef stock or 4 cups canned broth
- 2 cups ruby port
- 3 large garlic cloves, peeled and slightly crushed
- 1 large shallot, peeled, halved
- 2 bay leaves
- 1 teaspoon dried thyme
- PRIME RIB
- 6 lbs boneless prime rib roast
- 4 large garlic cloves, pressed
- 2 teaspoons dried thyme, crushed in hand
- salt & freshly ground black pepper
In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme. Simmer until mixture reduces to 2 cups, about 1 hour.
(Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
Preheat oven to 450 degrees F.
Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
(Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
Add the cabernet reduction to the pan and bring it to a boil – make sure to scrape up all the tasty browned bits – and season to taste with salt and pepper; pour the jus into a sauceboat.
Carve the beef and serve, passing the jus separately.