Method

• 1.
  Brush the top side of the beef with the mustard, then scatter over pink pepper, pressing to stick. Set the beef aside for 1-2 hours to bring to room temperature.
• 2.
  Preheat oven to 220°C. Truss beef if necessary with kitchen string and wrap each bone with foil to prevent burning.
• 3.
  Lay onion slices, herbs and bay leaves in the base of a large roasting pan, top with beef and drizzle with oil. Roast for 20 minutes, then reduce oven to 160°C and roast for a further 1 1/2-2 hours until a meat thermometer inserted into the centre reads 55°C.
• 4.
  Transfer the beef to a separate pan and rest, loosely covered with foil, for 20 minutes.
• 5.
  For the rosemary gravy, heat the oil in a saucepan over medium-high heat. Add onion and rosemary, and cook, stirring frequently, for 5 minutes or until golden and softened.
• 6.
  Add flour and stir for 1 minute to coat and toast slightly. Gradually add stock, whisking constantly, until smooth.

• 7.
  Simmer for 5-6 minutes until thickened. Strain through a fine sieve. Keep warm.
• 8.
  To serve, carve the beef and place on a large platter with onion, herbs and extra peppercorns. Serve gravy on the side.