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To make rub:.
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Remove the leaves of the rosemary (do not discard the stems; place them aside).
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3
If also using thyme, do the same as above, also saving the stems.
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4
Place the rosemary/thyme leaves in a food processor.
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Mince the garlic.
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To turn the garlic into a paste, salt the pieces of garlic and with the back of a large knife run it back and forth over the salted garlic until you get a paste-like consistency.
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Add the garlic paste, and leaves into a food processor until blended uniformly.
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The Roast:.
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Do not trim the fat and do not remove the bones.
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Pat the roast dry then apply rub mixture liberally all over the roast.
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In the bottom of the roasting pan add 1 cup of red wine, 1 can of beef consume, and the stems from the rosemary and or thyme, for extra flavor a bay leaf can also be added to the bottom of the pan.
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Preheat oven to 375F.
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Place roast into pan bone side down.
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Cook the roast uncovered for 1 1/2 to 2 hours until internal temp reaches 135F When the roast in finished, remove from oven and from the roasting pan.
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remove the stems and bayleaf from the roasting pan.
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Deglaze the pan with either red wine, water, or beef stock.
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just enough liquid to loosen the pan drippings.
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Once you have done this, pour the mixture into a saucepan, bring to a boil, and then allow mixture to simmer.
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19
Add some flour or cornstarch to the mixture by first diluting it with a small amount of water.
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20
add the flour mixture a couple times until gravy had reached desired consistency.
