Season meat with Kosher salt, cracked black pepper, 2 teaspoons granulated garlic, 2 teaspoons chopped thyme, 2 teaspoons chopped rosemary, 2 tablespoons olive oil and 3 tablespoons Worcestershire sauce.
Mix spices, oil and Worcestershire sauce. Rub evenly over meat. Slice 2 onions into rings and arrange over meat. Place meat on rack in roasting pan. Place pan on middle rack in oven cook for 35 minutes at 500 degrees. Reduce heat to 250 degrees and cook for 7 minutes per pound. A 10-pound roast would be 1 hour 10 minutes. More importantly, do not open oven. When done, remove roast to platter. Cover. Let rest 10 minutes.
Deglaze roasting pan with 2 cups red wine and 4 cups beef stock. Scrape pan. Well season with salt, thyme and rosemary sprigs. Simmer 10 minutes. Strain. Serve with rare roast beef