1 Trim fat from meat. Place meat in a large plastic bag; set in a large, deep bowl. For marinade, in a medium mixing bowl combine the wine, onion, shallots or green onions, oil, pepper, the 1/2 teaspoon basil, the rosemary, and bay leaf. Pour marinade over meat; seal bag. Marinate in refrigerator about 8 hours or overnight, turning the bag several times.
2 Drain meat, reserving marinade. Pat meat dry with paper towels. Place the meat, rib side down, in a shallow roasting pan. Roast in a 450° oven for 15 minutes. Reduce oven temperature to 400°; roast meat 20 minutes for medium-rare or 25 minutes for medium. Transfer meat to a platter; cover and keep warm.
3 Meanwhile, in a saucepan bring reserved marinade to boiling. Boil gently, uncovered, 20 minutes or until reduced to about 3/4 cup. Strain, discarding solids (should have 1/4 cup liquid; if not, boil to reduce).
4 For sauce, skim fat from drippings in roasting pan. Add drippings to pan with the 1/4 cup reduced marinade. Add the Rich Brown Sauce, brandy, margarine or butter, and the 1/4 teaspoon thyme or basil. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.