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1
Preheat the oven to 450 degrees F.
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2
Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels.
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3
Place the garlic in a small bowl and mash with the back of a fork until mostly smooth.
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4
Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend.
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5
Pat this mixture evenly over the top and sides of the roast.
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6
Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
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7
Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper.
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8
Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan.
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9
Roast for 20 minutes.
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10
Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium.
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11
Let stand at least 5 minutes before carving.
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12
De-fat the pan juices and serve alongside the beef.
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13
If making au jus, place the roasting pan on the stove burners over medium-high heat.
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14
Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon.
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15
Add 2 cups beef stock and season with salt and pepper.
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16
Continue to cook until the wine is reduced by half, about 5 minutes.
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17
Strain the sauce through a sieve to remove the solids before serving.
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18
De-grease, if necessary.
