Recipe information
Yield
serves about 12. serving size: One 4-ounce slice.
Ingredients
Marinade
Preparation
Step 1
For the marinade, mix together the garlic, salt, black pepper, Italian seasoning, lemon pepper, olive oil, and mustard. Stir well until the ingredients are blended into a smooth mixture.
Step 2
Spread the marinade over the meat, covering it completely.
Step 3
Wrap the meat loosely in aluminum foil and refrigerate overnight.
Step 4
About 1 to 2 hours before ready to prepare, remove the meat from the refrigerator and place in a shallow roasting pan, ribs down. (The ribs will act as a rack.) Allow the roast to come to room temperature.
Step 5
While the roast is sitting, preheat the oven to 400°F.
Step 6
Put the roast into the oven and cook for 20 minutes.
Step 7
Insert a meat thermometer into the densest part of the meat. Turn the oven down to 340°F and cook for 1 1/2 hours or until the temperature reaches 165°F for medium. (For well done, cook for an additional hour or until the temperature reaches 180°F; for more rare, reduce the cooking time to 1 hour or until the temperature reaches 140°F.)
Step 8
Remove the roast from the oven and let sit for 20 minutes before carving. Carve and serve.
Step 9
Once finished serving, remove the remaining meat from the bones, wrap the meat and bones separately in aluminum foil, and refrigerate.
Step 10
Pour the leftover drippings into a saucepan and remove the fat. Add the coffee if you like. Salt to taste. Mix well. You now have a jus.
