CRUB WITH KOSHER SALT AND CANADIAN BLACK PEPPER.  MELT BUTTER AND PRESS GARLIC.

RUB MEAT AND PRESS GARLIC IN SLITS NEAR BONE. PLACE ONIONS AND SHALLOTS IN THE BOTTOM OF THE PAN.  ROAST BEEF ON RACK IN PAN.

COOK AT 450 – 30 MINUTES AND THEN 350 – 2 1/2 TO 3 HOURS.

CHECK TEMPERATURE TO 110-115.  LET STAND 1/2 HOUR AND TEMP WILL RISE TO 130.

AFTER COOKED – MIX 2 CUPS RED WINE AND 4 CUPS BEEF BROTH TO DRIPPINGS AND MAKE GRAVEY ADD 2 TBS – 1/4 CUP
DARK BROWN SUGAR AND 1 TBS. FRESH THYME OR 1/2 TSP DRIED.