Prime Rib with Cabernet-Port Jus

Prime Rib with Cabernet-Port Jus:
Our traditional Christmas Dinner.  I always serve it with the Roasted New Potatoes with Fresh Horseradish and Coarse Mustard.

2 BOTTLES Cabernet Sauvignon
4 cups Beef Broth (I use Beef Base)
2 cups Port
3 Garlic Cloves, peeled
1 Shallot, peeled and halved
2 Bay Leaves

3 Teaspoons Dried Thyme
6 pounds Boneless, Prime Rib Beef Roast
4 Garlic Cloves, Smashed

Combine first 6 ingredients and 1 teaspoon thyme in a saucepan.  Boil until reduced to 2 cups, about 1 hour.  Strain.

Place Beef in the roasting pan.  Rub with smashed garlic and remaining 2 tsp thyme.  Seasons with salt and pepper.  Roast in a 450 degree oven for 1 hour.  Tent with foil and continue raosting until meat thermometer registers 120 degrees for rare, about another 35 minutes.  Let rest for 20 minutes.

Meanwhile, pour off fat from roasting pan.  Place pan over medium-high heat and add the Cabernet mixture.  Deglaze the pan and season with salt and pepper.  Serve beef with jus and garnish with parsley.