Instructions: Roast the beef: Preheat oven to 425F. In a roasting pan fitted with a rack, place the roast rib-side down and rub 1 teaspoon each of salt and pepper, 1 tablespoon of marjoram, and the rosemary into the meat. Roast for 15 minutes, reduce temperature to 325 and continue to roast until a thermometer inserted into the center measures 125 for rare, 135-145 for medium, or 165 for well done-2 to 3 hours. Remove the roast from the pan and let rest for at least 20 minutes. Reserve the pan drippings.

Make the Sauce: In a small bowl, dissolve the cornstarch in 1/4 cup of the beef broth. Set aside. IN a large skillet over high heat, heat 2 tablespoons of the reserved drippings. Add the shallots and saute until the edges begin to brown. Add the mushrooms and remaining marjoram and thyme and cook for 3 more minutes. Add the remaining broth, wine, and remaining salt and pepper and cook for 1 minute. Stir in the cornstarch mixture and cook until the sauce thickens-about 1 minute. Serve hot with the roast.

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