Beef ribs "au jus" with thyme

Ingredients:

• 1 piece of beef center ribs from the top (2.7-3.2 kg)
• 8 cloves garlic, thinly sliced
• 2 cups red wine
• 4 cups beef broth
• 1 tbsp chopped fresh thyme leaves

Preparation:

1. Remove the meat from the refrigerator 30 minutes before frying and leave it at room temperature.
2. Preheat oven to 175°C.
3. Make small slits all over the roast and stuff each slit with a piece of garlic. Season the meat generously with salt and coarsely ground pepper and place on a rack set over a roasting pan.
4. Roast for about 2 hours or until a thermometer inserted into the center of the meat registers 130°F (57°C). Transfer the meat to a platter and cover with foil to keep warm.
5. Place the roasting pan on two burners and turn the heat to high. Add the wine to the roasting pan with the rendered fat and cook over high heat until the liquid has partially evaporated, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Stir in the thyme and season with salt and pepper to taste.
6. Slice the ribs meat side down and serve au jus with Yorkshire pudding.