Prime Rib - cooking recipe

Ingredients

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

Preparation

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 and oil to make a paste.
Smear the paste generously over the entire roast.
Scatter the vegetables around the meat and drizzle with oil.
Roast 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.
Remove the vegetables and set aside.
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.
Place the roasting pan over medium-high heat.
Add the cabernet and scrape up the brown bits in the bottom of the pan.
Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
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.