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Let the roast sit out for 2 hours before cooking.
Preheat the oven to 500°F and give it at least an hour.
Build a bed of veggies — onions face down, then carrots, celery, herbs, and a drizzle of olive oil.
Rub the roast with olive oil, lots of kosher salt, and cracked pepper.
Roast for 15 minutes per bone, then turn the oven off and don't open the door for 2 hours.
Remove, cover with foil, and make the gravy from the drippings.
Boil the drippings, add ½ cup red wine, reduce.
Stir in 2 Tbsp flour, cook 3–5 mins.
Add 4 cups beef stock + 1 Tbsp Worcestershire, simmer till thick.
Strain, skim, season, and serve
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