I fixed a small standing rib roast for the Maynard Christmas feast which we wisely decided to serve the day AFTER Christmas. You could use this method on any cut of roast beef and it would be as great. This came from Cooking Light magazine. Notes are mine. LBB
Preheat oven 450
#1 Prepare herb mixture first so it is ready. Combine 1/2 cup sliced cut up shallots and 3 garlic cloves in mini food processor to chop then add 3 Tblsp fresh rosemary (or 1.5 Tblsp. dried), 2 Tblsp. fresh thyme (or 1 Tblsp dried)and process until well chopped.
#2 Place 3 - 5 lb. roast on cooking rack coated with cooking spray.
#3 Sprinkle roast evenly with 1 and 1/2 tsp sea salt and 1 Tblsp cracked black peppercorns (put whole peppercorns and salt in a plastic bag and whack with a rolling pin ...very good therapy)
#4 Rub roast with 3 Tblsps Dijon or brown spicy mustard
#5 Rub herb mixture evenly over roast.
#6 Bake at 450 for 25 minutes.
Leave roast in oven and reduce heat to 350 for 1 hour or more until internal temperature reaches 145 (medium rare).
Let roast stand 10 -15 minutes before carving.
#7 Try to have this ready before ready before roast is done for better timing. Combine 1 1/2 cups low sodium beef or chicken broth with 1 cup red wine in small saucepan, bring to boil and cook @15 minutes until it reduces to 2/3 cup. Remove from heat and stir 1 tsp butter and 1/2 tsp. Serve over carved meat. Much lighter than gravy but quite tasty!
I actually tried a variation of this yesterday with a half turkey breast. I rubbed it with spicy brown mustard, coated it with a lemon thyme and garlic mixture, roasted it and served with a white wine reduction. Yummy!