Remove roast from fridge and let come to room temperature, 20 min. Preheat oven to 325°F (160°C). Rub mustard all over beef and then rub with thyme, rosemary, salt and pepper. Place beef in a shallow roasting pan and roast about 1 1/2 hours for medium-rare or until a meat thermometer registers 145°F (63°C) when inserted into the thickest part of the roast, away from the bone.
Once the roast is cooked, transfer beef to a cutting board and let rest for 15 min. Transfer it to platter and cut beef across the grain into thin slices. Serve with Dijon-Thyme Sauce.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more