Ingredients
1 (6 lb) prime rib roast

5 cloves garlic, smashed
rosemary, roughly chopped
thyme, roughly chopped
salt and pepper
2 cups cabernet sauvignon wine
1/4 cup water or beef drippings
2 tablespoons chopped parsley

Directions
Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.

In a small bowl mash together garlic, rosemary, thyme, salt, pepper to make a paste.

Smear the paste generously over the entire roast.

5Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.

Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120-125 degrees for medium rare.

Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.

Pour the pan juices into a fat separator so you can use the broth for the au jus and

Place the roasting pan over medium-high heat.

Add the cabernet and scrape up the brown bits in the bottom of the pan.

Continue to cook until the wine is reduced by half, about 5 minutes.

Strain the sauce through a sieve to remove the solids before serving.