Prime rib with creamy thyme sauce

Ingredients:

Prime Rib

• 1 cut of thick edge of beef weighing 5.5 - 6.5 kg, trim off excess fat
• 11 large cloves garlic, 8 whole and 3 chopped
• Rapeseed oil for greasing
• 3 shallots, chopped
• 1 bottle Cabernet Sauvignon
• A little Cabernet Sauvignon vinegar
• 4 cups homemade baked chicken broth, warm
• 12 black peppercorns
• Chopped fresh parsley, for serving

Thyme Butter

• 220 g unsalted butter, room temperature
• 1/4 cup fresh thyme leaves

Preparation:

1. Thyme oilIn a food processor, combine the butter and thyme until smooth, then season with salt and pepper to taste. Transfer the butter to a ramekin, cover with plastic wrap, and refrigerate until completely set, at least 2 hours and up to 48 hours.
2. Bring Prime Rib to room temperatureRemove the beef from the refrigerator 2 hours before cooking. Pat the surface dry with paper towels. Make 8 small slits in the fat cap and fill each crevice with whole garlic cloves.
   
   Note
   
   Ask your butcher to trim the cut of excess fat, leaving a small layer to protect the meat during roasting..
3. Place the meat on a large cutting board, brush with vegetable oil and sprinkle generously with salt and black pepper 15 minutes before roasting.
4. Preheat oven to 230°C.
5. Place the roast, fat side up (bone side down), on the rack of a large roasting pan. Roast for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue roasting until a digital thermometer inserted into the center of the roast reads 125°F (52°C) for medium-rare, about 3 hours. Begin checking the temperature after 2 hours of roasting.
6. Transfer the meat to a cutting board with a drip pan. Pour off almost all the fat, reserving just a few tablespoons, and set the roasting pan over two burners. Heat over high heat. Add the shallots and the remaining 3 minced garlic cloves and cook until softened, about 4 minutes. Add the wine and vinegar and simmer until the liquid has reduced by three-quarters, about 5 minutes.
7. Add the broth and peppercorns and bring to a boil. Simmer until reduced by half, about 10 minutes. Strain the sauce into a saucepan over low heat. Bring to a simmer and cook until the liquid has reduced slightly. Gradually whisk in the butter and thyme and simmer until the sauce thickens (do not boil, or the sauce will separate). Season with salt and pepper to taste. Drizzle with a little Cabernet Sauvignon vinegar and garnish with chopped parsley. Serve.