Prime Rib

• 1 (6 lb) prime rib roast
• 5 cloves garlic, smashed
• rosemary, roughly chopped
• thyme, roughly chopped
• salt and pepper
• oil
• 2 carrots, cut in chunks
• 2 potatoes, peeled & cut in chunks
• 1 onion, cut in half
• 2 cups cabernet sauvignon wine
• 1 pinch sugar
• 1/4 cup water or 1/4 cup beef drippings
• 2 tablespoons chopped parsley

1. Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
2. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
3. Smear the paste generously over the entire roast.
4. Scatter the vegetables around the meat and drizzle with oil.
5. Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
6. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.
7. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
8. Remove the vegetables and set aside.
9. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding.
10. Place the roasting pan over medium-high heat.
11. Add the cabernet and scrape up the brown bits in the bottom of the pan.
12. Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
13. Continue to cook until the wine is reduced by half, about 5 minutes.
14. Strain the sauce through a sieve to remove the solids before serving.

prime, garlic, rosemary, thyme, salt, oil, carrots, potatoes, onion, cabernet sauvignon wine, sugar, water, parsley

Taken from www.food.com/recipe/prime-rib-11999 (may not work)