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1
Preheat oven to 325 degrees Place the roast, rib side down, in a large roasting pan.
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2
In a small bowl mash together garlic, rosemary, thyme, salt, pepper and oil to make a paste.
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3
Smear the paste generously over the entire roast.
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4
Scatter the vegetables around the meat and drizzle with oil.
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5
Roast for about 1 1/2-2 hours or approximately 20 minutes per pound for medium-rare.
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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.
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7
Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle.
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8
Remove the vegetables and set aside.
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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.
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10
Place the roasting pan over medium-high heat.
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11
Add the cabernet and scrape up the brown bits in the bottom of the pan.
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12
Add sugar, water/beef drippings, reserved vegetables and parsley Season with salt and pepper.
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13
Continue to cook until the wine is reduced by half, about 5 minutes.
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14
Strain the sauce through a sieve to remove the solids before serving.
