• 1 bottle Cabernet Sauvignon
• 4 cups canned beef broth
• 1 ½ cups Ruby Port
• 3 large garlic cloves, peeled
• 1 large shallot, peeled and halved
• 2 bay leaves
• 1 tsp. dried thyme

• 1 6 lb. boneless prime rib beef roast
• 4 large garlic cloves, minced
• 3 Tbsp. fresh chopped rosemary leaves
• 1 Tbsp. mixed whole peppercorns, coarsely crushed

Combine the ingredients for the Cabernet Jus in a non-aluminum saucepan. Boil until reduced to 2 cups, about 40 minutes. (The jus may be prepared up to 2 days ahead, kept covered in the refrigerator.)

Preheat oven to 450 degrees. Place beef, fat side up, in a heavy baking pan. Rub the beef with minced garlic and rosemary, and sprinkle the crushed pepper on top. Season with salt. Roast beef for 15 minutes. Reduce the temperature to 325 degrees. Continue cooking until a meat thermometer inserted into the center reads 125 degrees for medium-rare, another hour and a half to two hours. Tent loosely with foil about halfway through, or earlier if it browns too quickly. Remove from oven and let stand 20 minutes.

Pour off fat from roasting pan. Place pan over medium-high heat. Add the Cabernet mixture and bring to a boil, scraping up browned bits from the pan. Season to taste with salt and pepper. Pour jus into a sauceboat and serve with beef.