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1
Preheat oven to 450 degrees.
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2
Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting.
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3
Using a paring knife, poke small holes in the meat and insert the garlic into them.
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4
Season the meat with salt and pepper to taste.
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5
Place the roast in a large roasting pan, bone side down.
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6
Roast for 15 minutes.
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7
Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness.
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8
Remove meat to a carving board and let rest.
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9
Place roasting pan on top of stove over high heat.
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10
Add the wine and cook, stirring and scraping up any brown bits and reduce.
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11
Add stock and reduce by half, season with salt and pepper.
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12
Slice beef and drizzle with some of the sauce.
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13
Potatoes: Slice the potatoes and cut them into 1/8-inch slices.
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14
Then cut the slices into long strips 1/8-inch wide.
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15
Heat oil to 375 degrees F. Add them in batches, separating them when they hit the oil.
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16
Fry until golden brown, remove and drain on paper towels and salt liberally.
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17
Dip: Heat butter in medium saucepan over medium heat until melted.
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18
Whisk in flour and cook for 2-3 minutes.
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19
Whisk in the hot milk and cook until the sauce has thickened.
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20
Stir in the blue cheese and cook until the cheese has melted.
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21
Season with cayenne and salt.
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22
Pour into ramekins and serve with the fries.
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23
Toss vegetables with olive oil.
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24
Season with salt and pepper.
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25
Grill until tender.
