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1
Preheat the oven to 400.
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2
Set the meat in a large roasting pan, fat side up.
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3
Season the meat generously with salt and pepper.
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4
Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves.
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5
Pour in 1 cup of the water and roast for 45 minutes.
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6
Reduce the temperature to 275.
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7
Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate.
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8
The roast is done when an instant-read thermometer inserted in the thickest part registers 135.
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9
Transfer the roast to a large carving board.
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10
Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom.
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11
Pour the pan juices into a small bowl and discard the vegetables and herbs.
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12
Set the pan over 2 burners and add 2 tablespoons of the reserved fat.
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13
Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme.
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14
Cook over moderate heat until the onion is softened, about 8 minutes.
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15
Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan.
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16
Pour the mixture into a medium saucepan and bring to a boil over high heat.
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17
Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
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18
In a small bowl, whisk the flour with 2 tablespoons of the reserved fat.
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19
Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes.
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20
Strain the gravy through a fine sieve and keep warm until ready to serve.
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21
Cut the bones off the roast and slice the meat 1/2 inch thick.
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22
Cut in between the bones and serve them on the side.
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23
Pass the gravy at the table.
