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1
Place the garlic and salt together on a cutting board.
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2
Make a paste by pressing down on the blade of a chefs knife and dragging the side of it across the garlic and salt at a 15-degree angle, smashing them together until a paste forms.
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3
Place in a medium bowl.
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4
Place the peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet or frying pan until theyre broken into small pieces but not pulverized.
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5
Put in the bowl with the garlic-salt paste, add the mustard, and mix until combined; set aside.
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6
Cut (2) 24-inch-long pieces of kitchen twine; set aside.
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7
Rinse the roast under cold water to remove any bone fragments, pat it dry with paper towels, and place it on the cutting board.
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8
Following the line of the bones, cut the meat away in 1 piece.
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9
Rub the meat all over with the mustard mixture.
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10
Fit the meat back onto the bones, matching the original position.
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11
Tie the meat onto the bones using 1 piece of twine in between each bone.
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12
(You can watch the Test Kitchens Christine Gallary demonstrate cutting away the meat and reassembling it on the bones in our video on .)
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13
Place the roast fat-side up on a large plate or baking sheet and refrigerate uncovered overnight.
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14
(Alternatively, it can be roasted after sitting at room temperature for 1 hour.)
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15
Remove the roast from the refrigerator and place it fat-side up in a roasting pan.
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16
Let it sit at room temperature for 1 hour.
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17
Meanwhile, heat the oven to 450 degrees F and arrange a rack in the lower third.
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18
Roast for 45 minutes.
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19
Reduce the oven temperature to 350 degrees F and continue to roast until an instant-read thermometer inserted into the center registers 125 degrees F for medium rare, about 75 to 90 minutes more.
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20
Transfer the roast to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 20 to 30 minutes.
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21
Remove the twine and bones, slice, and serve.
