Step 1

Mix together the garlic, salt, pepper, Dijon mustard and herbs.

Step 2

Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible.

Step 3

Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the centre reaches the desired temperature on a meat thermometer; 130 degrees F for rare, 140-145 degrees F for medium and 155-160 degrees F for well done.

Step 4

It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

Step 5

Simmer the beef broth, wine and thyme together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.

Step 6

In a separate heavy bottomed saucepan add the butter, flour, black pepper and garlic.

Step 7

Cook together stirring constantly for 2-3 minutes until foamy.

Step 8

Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy.

Step 9

Season with salt to taste. Add a little more beef broth if you like thinner gravy.