Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
- 12 cloves garlic, peeled
- 1 (4-rib) roast (about 8 lbs.)
- Salt and freshly ground black pepper
- 1 bottle red wine
- 4 carrots, peeled, trimmed, and chopped
- 4 ribs celery, chopped
- 2 sweet onions, peeled and chopped
- 5 bay leaves
- 1 bunch fresh thyme
- 2 tbsp. demi-glace
- 4 shallots, peeled and finely chopped
- 1⁄4 cup minced fresh parsley
- 4 tbsp. butter
- Preheat oven to 425°. Mince 8 cloves of the garlic. Rub roast with all but 1 tbsp. of the minced garlic and season with salt and pepper. Roast beef, bone side down, in a roasting pan until well browned, 30-40 minutes. Reduce oven temperature to 325° and roast for 45 minutes. Meanwhile, boil wine in a pot until reduced to 3⁄4 cup.
- Remove roast from pan and pour off drippings. Return roast to pan and scatter carrots, celery, onions, remaining garlic cloves, 3 of the bay leaves, and all but 3 sprigs of the thyme around roast. Roast beef until internal temperature of meat registers 120° for rare, about 30 minutes more. Transfer roast to a carving platter, discard twine, loosely cover with foil, and let rest.
- Transfer vegetables in pan and drippings to another saucepan. Skim off fat, setting 1 tbsp. aside. Add 3 cups water to roasting pan and bring to a boil on top of stove over medium heat, scraping browned bits stuck to bottom of pan with a wooden spoon. Transfer pan juices to saucepan and add reduced wine, demi-glace, 1⁄4 of the shallots, and reserved thyme and bay leaves. Simmer over medium heat for 20 minutes. Strain sauce into a bowl, discarding solids. Return saucepan to medium heat. Add reserved fat and remaining shallots and minced garlic and cook, stirring often, until soft, 3-5 minutes. Add strained sauce to saucepan and bring to a simmer. Remove from heat, then whisk in parsley and butter. Adjust seasonings. Carve roast and serve with sauce on the side.