The Winemaker Cooks: A chat with Chris Hanna

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Directions

Remove the roast from the refrigerator 1 hour before cooking in order to allow it to come to room temperature.

Preheat the oven to 450°F/230°C/gas 8. In a small bowl, combine the rosemary, pepper, salt, and oil to make a paste. Rub the paste all over the roast, including the rib side, then place the roast, bones side down, on a rack in a roasting pan/pan.

Roast the meat for 45 minutes. Reduce the oven temperature to 375°F/190°C/gas 5 and roast for another 45 minutes, or until an instant-read thermometer inserted in the center of the meat registers 125°F/52°C for medium rare. The meat will continue cooking as it rests.

Transfer the roast to a carving board. Tent with aluminum foil and let rest for 20 minutes before carving. Reserve the roasting pan/tray to make the gravy. Pour the drippings through a fine-mesh sieve into a 4-cup/960-ml glass measure, then skim off the fat and reserve the fat and drippings.

For the gravy: Place the roasting pan/tray over two burners on the stove top and heat over medium heat. Add the wine and stock; stir to scrape up the browned bits from the bottom of the pan. Pour through a fine-mesh sieve into the defatted drippings.

In a large sauté pan melt the butter with 1/4 cup of the reserved beef fat. Reduce the heat to medium-low, add the onions, and sauté for 15 minutes, or until lightly browned.

Sprinkle the flour into the pan with the onions. Cook, whisking constantly, for 2 to 3 minutes. Add the drippings mixture and cook, whisking constantly, for 5 minutes, or until thickened. Add salt and pepper to taste.