Step 1

Preheat oven to 450ºF. You’ll need a roasting pan with an oven rack to allow the air to circulate and to catch the drippings for gravy.

Step 2

In a small bowl, mix together oil, rosemary, garlic, thyme, salt and pepper. Set aside for the flavors to meld for 5 minutes.

Step 3

Pat the roast dry with paper towels and tie it with a kitchen string in 1-inch increments to create a more even thickness on the roast. Rub the roast all over with the seasoned oil. Put an oven-safe thermometer into the deepest part of the roast and set the roast on a rack inside the roasting pan.

Step 4

Bake on the center oven rack at 450ºF for 15 minutes then (without opening the oven), reduce heat to 250ºF and bake for about 28-30 minutes per pound, or until the thickest part of the roast reaches 135-140ºF for Medium-Rare**. Note the temperature will continue to rise 5 degrees as it rests.

Step 5

Remove from the oven, tent with foil, and rest 15 minutes while you make the gravy. When ready to serve, cut against the grain, shaving the meat into thin slices.

Step 6

In a small bowl, stir together corn starch and cold water to make a slurry and set aside.

Step 7

Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Once wine is reduced by at least half, add beef broth and bring to a light boil. Add onion powder, garlic powder, salt and pepper.

Step 8

Add the cornstarch slurry mixture to the gravy while stirring constantly (this prevents a lumpy gravy). Bring to a simmer and continue to simmer for 3 minutes until gravy is thickened. Turn off the heat and stir in butter until incorporated. Add more salt and pepper to taste. Strain gravy through a sieve if desired.