Mix wine, olive oil, garlic, mustard and bay leaf in a large resalable bag. Add roast, seal and place in refrigerator to marinate for at least 5 hours or overnight, turning occasionally.
Remove roast from marinade and pat dry. Season roast generously with salt and pepper.
Preheat oven to 250⁰F.
Preheat a large skillet to high. Add 2 T. oil. Place roast carefully in pan and sear until well browned on all sides. Set pan aside to make pan sauce in.
Place aromatics on a roasting pan lined with foil. Place roast on top of aromatics bone side down. Add 1 c. beef stock to pan.
Place in oven on center baking rack. Roast for 2 hours 15-2 hours 30 minutes for rare, 2 hours 30 – 2 hours 45 minutes for medium rare. Remove from oven. Place roast on cutting board. Tent with foil while preparing the sauce.
Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup. Pour into pan used to sear roast. Turn heat on pan to medium high. Add wine and bring to a boil stirring occasionally, allow to reduce by half. Remove from heat and whisk in butter. Season to taste with salt and pepper.
Carve roast and serve with sauce.