Amount Per Serving:
- 1/2 to 1 Cup red wine
- 4 Cups beef stock
- 1 Tbsp fresh thyme, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
After roasting prime rib, remove it from pan, cover with aluminum foil and let rest for 15 to 20 minutes.
Remove all drippings except for two tablespoons.
Heat roasting pan over medium-high heat (you may need to use two burners).
Add wine and simmer until reduced, scraping the bottom of the pan with a wooden spoon, about five minutes.
Add stock and thyme. Simmer until reduced by half. Season with salt and pepper.
Serve with prime rib.