Classic Prime Rib with Red Wine-Blackberry Sauce

FOR THE BEEF:
Preheat oven to 450 degrees F. Using tip of small sharp knife, cut slits into beef and insert garlic into each slit. Sprinkle beef all over with salt and pepper. Place beef bone-side down in heavy medium roasting pan.

Roast beef 20 minutes. Reduce heat to 350 degrees F. Roast until meat thermometer inserted into center of beef registers 125 degrees for medium-rare, about 1 hour 20 minutes. Transfer beef to platter. Tent with foil to keep warm.

FOR THE RED WINE-BLACKBERRY SAUCE:
our pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 5 minutes. Spoon fat off top of pan juices. Reserve juices; set fat aside for making Yorkshire Pudding.

Add wine to same roasting pan. Stir over medium-high heat, scraping up any browned bits from bottom of pan. Melt butter in heavy medium saucepan over medium heat. Add onion and saute until tender, about 4 minutes. Add blackberries and cook 3 minutes. Add flour and stir to blend; cook 2 minutes. Pour red wine from roasting pan, beef broth and pan juices into blackberry mixture. Simmer until sauces thickens slightly, about 5 minutes. Season sauce to taste with salt and pepper.

Carve roast and serve with sauce.

DETERMINING DONENESS:
The internal temperature should read 110-120 degrees F. for rare, 120-125 degrees F. for medium-rare and 130-135 degrees F. for well done.