For this recipe you need to take out the beef, at least 1hr 30 minutes before you start roasting. Allowing the meat to come to room temperature will help produce a juicier and more evenly cooked meat.
pre-heat oven to 210°C.-220C.
Start by combining all your dry ingredients together to make the dry rub. Seasone generously the beef, making sure to rub every part of the meat, and that includes the top the bottom and the sides. Cover your baking tray with some baking paper ( this will make it easier to catch the beef juices to use for future recipes or make gravy as well as it will make it easier to clean your baking tray and prevent you from scratching it trying to clean any sticky marination stuck on the bottom. Especially when using honey, sugar or mustard in your marination they tent to caramelise and become hard to remove) add the garlic, chopped onions shallots and the Rosemary. Place your beef, top-side up on a rack on top of your baking tray.
Place the beef straight in and roast for 25 minutes.
In the meantime, start by mixing all the ingredients for your beef marination.
After 25 minutes, take out your beef. it should look brown and crispy. Reduce your oven temperature to 180°C. Brush your beef straight away with the beef marination, cover it with foil and continue roasting for further one hour and 10 minutes or until the meat thermometer reaches 60°C.
Take out the beef, uncover the foil. Set your oven to grill and increase the temperature to 200C. Place the beef back in the oven for an additional five minutes just to create this crispy and sticky top layer.
Remove from oven, then rest your beef for least three hours or ideally overnight if you’re planning on slicing it.
the meat should last for up to 1 month in the freezer and one week in the fridge and can be used in sandwiches or topping on a pizza and salads.Enjoy
