Prime Rib With Port Sauce

• 9 lbs prime rib roast
• 1 tablespoon olive oil
• 4 garlic cloves, crushed
• 6 medium onions, peeled and quartered
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 cups beef broth
• 1 3/4 cups port wine
• 1 1/4 cups dry red wine
• 1 bay leaf
• 4 large fresh thyme sprigs
• 4 large fresh parsley sprigs
• 3 large fresh rosemary sprigs
• 2 tablespoons butter, room temperature
• 2 tablespoons flour

1. Position rack in center of oven and preheat to 450.
2. Place beef, fat side up, in large roasting pan that has a cover. Rub with garlic, olive oil, salt, and pepper. Roast beef for 20 minute.
3. Reduce oven temp to 350. Place onions around beef. Cover and roast for about 2 hours or until meat thermometer inserted into center of meat reads 135. Baste every half hour or so.
4. After meat has been in 1 hour, combine broth, port, wine, and herbs in saucepan. Boil until mixture is reduced to 2 cups. Remove from heat and discard herbs.
5. Once beef is done, transfer to a platter with onions and tent with foil for 30 minute
6. Pour off fat from roasting pan and mix juices and browned bits into wine sauce. Bring to a boil. Mix butter and flour together and whisk into sauce to thicken.
7. Slice beef and serve with sauce.

prime, olive oil, garlic, onions, salt, pepper, beef broth, port wine, red wine, bay leaf, thyme, parsley sprigs, rosemary sprigs, butter, flour

Taken from www.food.com/recipe/prime-rib-with-port-sauce-274759 (may not work)