Preheat oven to 450°F.

Place ball tip roast, fat side up, in roasting pan and season with salt and pepper. Cook in preheated oven for 15 minutes.

Reduce heat to 325°F and continue cooking until roast reaches desired doneness, approximately 55 minutes for medium rare (125-130°F on thermometer).

While roast is cooking, create a reduction by pouring wine in heavy-bottomed sauce pan. Cook over medium heat until it thickens and reaches sauce consistency. Tip: Watch bubbles carefully. While boiling, they will first increase in size and then go back to small bubbles. When a thin syrup consistency is reached, pour wine reduction into a small metal bowl to cool. Reduction can be stored in a squeeze bottle for up to six months.

Remove roast from oven, tent loosely with foil and let rest for 15 minutes. Thinly slice roast across the grain and drizzle red wine reduction on top to serve.