|Rub roast with salt and pepper. (Do not remove string.) Place roast on rack in roasting pan, fat side up. Let roast stand for 1 hour at room temperature. Place oven rack on lowest level. Preheat oven to 450°F. Dissolve beef bouillon in water; add to roasting pan. Do not cover roast. Roast for 20 minutes. Reduce oven to 325°F and roast, uncovered, for the additional time below:
5 pounds: 1 hour 20 minutes
6 pounds: 1 hour 40 minutes
7 pounds: 2 hours
8 pounds: 2 hours 20 minutes
After about 1 hour of total cooking (before you leave for cocktail party), loosely cover ENDS ONLY with aluminum foil. Roast until thermometer reads 125°F to 130°F. (Once roast reaches a temperature of 120, it starts cooking VERY FAST.) Use instant-read thermometer inserted 3 inches into thickest portion of the center of the meat to check for doneness. Remove roast from oven. (Roast will continue cooking after taken from oven.)
Remove roast from pan to a cutting board. Reserve juice in bottom of pan for sauce. Do not cover roast; let roast sit 15 minutes before carving. While roast sits, you can make the sauce. When ready to eat, slice the roast 3/4 inch thick and serve. Makes 10 to 16 servings.
Red Wine Sauce: Spoon off excess fat from roasting pan. If pan roasted dry, add 1 cup water. Place pan over medium-high heat. Pour 2 cups of dry red wine into pan. Scrape bottom with wooden spoon, scraping up any crispy bits to deglaze pan. Cook over medium-high until sauce is reduced by half, about 5 to 8 minutes. Season to taste with salt and pepper. Pour into gravy boat and serve with beef. Makes about 1 1/2 cups.