| Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes. Preheat oven to 450°F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil Tent should ONLY cover the top 1/3 of the roast! Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes. Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Serve with a small baked potato and fresh steamed vegetables. Mmmmm! My favorite!
| 
