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Combine first 6 ingredients and 1 teaspoon thyme
in large
nonaluminum saucepan. Boil until reduced to 2 cups,
about 1 hour.
(Cabernet mixture can be prepared 2 days ahead.
Cool, cover and
refrigerate.)
Preheat oven to 450F. Place beef, fat side up,
in heavy 13x9x2-inch
baking pan. Rub beef all over with pressed garlic
and remaining
2 teaspoons thyme. Season beef generously with
salt and pepper. Roast
1 hour. Tent beef with foil. Continue roasting
until meat thermometer
inserted into center registers 118F for rare, about
35 minutes.
Transfer to platter and let stand 20 minutes.
Pour off all fat from roasting pan. Place pan over
medium-high heat.
Add Cabernet mixture to pan and bring to boil,
scraping up any
browned bits. Season to taste with salt and pepper.
Pour jus into
sauceboat. Garnish platter with parsley, if desired.
Carve beef and
serve, passing jus separately.
