Stud roast with garlic and fennel by inserting tip of a small sharp knife into meat to make 12 evenly spaced cuts about 1 inch deep. Push garlic and a sprinkling of fennel seeds into each meat pocket, using knife tip to carefully hold open meat if needed.
For marinade: Place meat in an extra-large resealable plastic bag set in shallow dish. In a medium bowl, combine 1 cup of the broth, the wine, onion, oil, parsley sprigs, marjoram sprigs, celery salt and hot pepper sauce. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain meat, reserving marinade. Strain marinade through a mesh sieve; discard solids. Store marinade, covered, in the refrigerator.
Place meat, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of meat. Do not let the thermometer stem touch either the bone or the pan.
Roast, uncovered, in a 325°F oven for 1 3/4 to 2 1/4 hours or until thermometer registers 145°F to 150°F. Remove meat from oven and transfer to a cutting board. Cover loosely with foil; let stand for 15 minutes before carving the meat (155°F to 160°F after standing). While meat stands, prepare the wine sauce and bake Pimiento Corn Muffins.
For wine sauce: Pour 2 tablespoons of the pan drippings into a medium saucepan (discard any remaining drippings). Heat drippings over medium heat. Add shallot; cook and stir about 5 minutes or until tender. Stir in flour. Add the remaining 3/4 cup chicken broth and 3/4 cup of the reserved marinade all at once to flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley and marjoram. Season to taste with salt and pepper.
Carve the meat. If you like, reserve half of the meat for Thai-Style Salad. Store reserved meat, covered, in the refrigerator for up to three days.
To serve, pass the sauce with meat. Serve with hot mashed potatoes, steamed broccoli and Pimiento Corn Muffins.