To cook the roast remove plastic wrap from roast and let dry in refrigerator overnight.
Remove from refrigerator and bring to room temperature before cooking. While the roast is coming to room temperature, rub with olive or cooking oil. Generously sprinkle with 4-1-1 seasoning.
Preheat oven to 500 degrees. Cook at 500 degrees for 5 minutes per pound.
Turn off oven for 2 hours. Do not open the door during the two hour period.
Remove from oven and carve.
Serve with au jus.
To make the au jus, remove most of the grease and place the roasting pan over a burner turned on high.
Add red wine to deglaze the pan. Stir to remove all the bits from the bottom of the pan.
Add beef stock. Continue to cook on high, stirring frequently, until the liquid as reduced by about 1/4 to 1/3.