BY DAVID JUAREZ

Ingredients:

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• 1 bone in prime rib (6 to 7 pounds)

 

• 8 cloves garlic, thinly sliced

 

• Salt and coarsely ground black pepper

 

• 2 cups of red wine

 

• 4 cups beef stock

 

• 1 tablespoon chopped fresh thyme leaves

Step 1:

Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.

Step 2:

Preheat oven to 350 degrees F.

Step 3:

 Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

Step 4:

 Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.

Step 5:

Slice meat as desired and serve with thyme (if preferred).