2 sticks unsalted butter, at room temperature
1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper
One 12- to 14-pound prime rib, trimmed of some excess fat
11 large cloves garlic, 8 whole and 3 chopped
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 shallots, chopped
1 bottle Cabernet Sauvignon
Few splashes Cabernet Sauvignon vinegar
4 cups homemade roasted chicken stock, warmed
12 whole black peppercorns
Chopped fresh parsley, for garnish
Have the butcher trim some of the excess fat from the roast, leaving a layer of fat to protect and baste the roast as it cooks.