This impressive roast is coated in a crispy, flavour-packed crust that adds elegance to your dinner plate. To carve, remove the bones and cut thin slices across the grain. If you have guests who prefer different levels of doneness, save the centre slices for the rare-beef lovers and the outer pieces for those who prefer their meat well done.
- Prep time 30 minutes
- Total time 3 hours & 30 minutes
- Portion size 12 servings
Ingredients
Roast:
Gravy:
Method
Roast: Place beef, bone side down, on greased rack in roasting pan. Brush top and sides of beef with mustard. Stir together rosemary, thyme, peppercorns, garlic, orange zest and salt; spread over beef, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Roast in 450°F oven for 19 minutes. Reduce heat to 275°F; roast, basting occasionally if necessary, until instant-read thermometer inserted in centre reads 140°F for medium-rare, 2 1/2 to 3 1/4 hours. Transfer to cutting board; let rest for 15 minutes before slicing across the grain.
Gravy: While beef is resting, discard all but 1/4 cup of fat from pan. Sprinkle in flour; cook over medium heat, stirring, until fragrant and golden, about 3 minutes. Pour in wine; cook, whisking, until thickened, about 1 minute. Add broth, orange juice, mustard, salt and pepper; cook, whisking, until thickened, about 5 minutes. Stir in additional broth or water if necessary to reach desired consistency. Strain through fine-mesh sieve into serving bowl. Serve with beef.
How to fix lumpy gravy
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 554 mg
- Sugars 1 g
- Protein 43 g
- Calories 529
- Total fat 35 g
- Potassium 752
- Cholesterol 116 mg
- Saturated fat 14 g
- Total carbohydrate 4 g
%RDI
- Iron 27
- Folate 11
- Calcium 4
- Vitamin C 7
