4 cups beef stock or canned beef broth
2 large garlic cloves, peeled and halved
1 medium shallot, peeled and halved
1 bay leaf
1/2 teaspoon dried thyme
1 two rib prime rib beef roast
5 tablespoons butter, room temperature
1 teaspoon coarsely craked fresh black pepper
1 teaspoon Kosher salt
4 cloves crused garlic
2 tablespoons flour
Have your butcher remove the backbone from the whole rack and cut the meat off the ribs in one piece, then tie the meat back onto the bones.
Combine first six ingredients in large saucepan. Bring to boil and reduce to simmer. Simmer for 2 to 3 hours, until reduced to 1-1/2 cups. Strain, pressing on vegetables, and set aside.
Preheat oven to 350 degrees.
Combine butter, pepper, salt and garlic. Rub pepper butter mixture onto meat and position in a roasting pan fat side up. Place into oven and roast for 2-1/2 hours, or until meat thermometer inserted into center registers 118 degrees Fahrenheit for rare (see Meat Temperatures chart for cooking times). Transfer to platter and set aside for 20 minutes. Meat will continue to cook as it sits.
Place roasing pan on range top over two burners set to medium-low. Add red wine reduction and whisk, scraping browned bits from bottom of roasting pan. Pour into gravy boat. Slice meat and serve.
