This is a NO fail perfectly roast beef.
If doing a standing rib roast or other tender beef roast with bone in roast at 600 degrees for 7 minutes per pound for rare meat. Adjust cooking time accordingly using the above directions.
Cabernet Sauvignon gives depth and peppercorns give bite to this robust dish. You might want to use a bigger-bodied Cabernet or Zinfandel, which will reduce to a fine sauce.
