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1
In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
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2
Simmer until mixture reduces to 2 cups, about 1 hour.
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3
(Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
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4
Preheat oven to 450 degrees F.
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5
Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
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6
Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
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7
(Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
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8
Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
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9
About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
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10
Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
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11
Garnish the beef serving platter with sprigs of parsley.
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12
Carve the beef and serve, passing the jus separately.
