Roast Beef

Ingredients:

5 lb (2.5 kg) Beef Prime Rib or Top Sirloin Premium Oven Roast
4 cloves garlic
1/4 cup grainy Dijon mustard
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp vegetable oil
sea salt
freshly ground pepper

Method:
Thinly slice the garlic cloves. With the tip of a knife, cut slits all over the roast and insert the garlic slices. Combine the thyme, rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle. Pound away until the mixtures starts to get pulpy. Throw this into a small bowl and mix with the mustard. If you like a lot of garlic then you can combine some chopped garlic to the mixture as well. Rub the mixture lovingly, all over the roast.

Place the roast beef, fat side down, on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium.

Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting. Reserve juices for a pan gravy.

Serve with potatoes and red wine.