Instructions: Combine Cabernet Sauvignon, beef stock, Ruby Port, garlic cloves, shallot, bay leaves and 1 teaspoon thyme in large saucepan (do not use aluminum).

Boil until reduced to 2 cups. This takes about 1 hour, or the Cabernet mixture can also be made a couple days in advance. If made in advance, cool, cover and refrigerate until needed.

Preheat oven to 450 F and place prime rib (fat side up) in a large, deep baking pan.

Rub beef with pressed garlic and remaining thyme.

Season beef generously with salt and pepper.

Roast for 1 hour. Cover beef with foil, keeping the foiled tented to prevent contact with the beef.

Roast until center of prime rib registers 118 F for rare (approximately 1/2 hour).

Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan.

Place pan over medium-high heat and add Cabernet mixture to pan, bringing to a boil.

Scoop up any browned bits and season to taste.

Pour jus into sauce bowl and garnish platter with parsley.

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