1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.

Preheat oven to 350 degrees F.

1. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.

2. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.

3. Slice meat as desired and serve with thyme au jus.

Patrizi Montoro • 2004 • Sola Fides • 2547676

Grape: Sangiovese

appearance - bright, clear

color : medium purple, garnet rim

aroma - moderate

flavors (smell + taste)

sweetness - dry

acidity - defined

oak - tobacco, cedar

fruit - plums, black cherries

earth - cloves, black pepper

body - full

tannins - firm

alcohol - 13.5%

serving notes - decant and allow to breathe for at least one hour before serving.

additional notes

1. Like the great Brunello wines from nearby Tuscany, Sola Fides is 100% Sangiovese. The Name means "by faith alone."

2. The producer, Patrizi Montoro, does not produce this wine every year. Only the best vintages see the production of Sola Fides. Look for 2004 and 2007.

3. The tannins in this wine are firm. It will dry out the inside of your mouth. Because of this, beef is a great accompaniment to this wine.

4. Look for dark fruit, and spices on the nose.