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1
For the marinade, mix together the garlic, salt, black pepper, Italian seasoning, lemon pepper, olive oil, and mustard.
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2
Stir well until the ingredients are blended into a smooth mixture.
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3
Spread the marinade over the meat, covering it completely.
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4
Wrap the meat loosely in aluminum foil and refrigerate overnight.
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5
About 1 to 2 hours before ready to prepare, remove the meat from the refrigerator and place in a shallow roasting pan, ribs down.
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6
(The ribs will act as a rack.)
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7
Allow the roast to come to room temperature.
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8
While the roast is sitting, preheat the oven to 400F.
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9
Put the roast into the oven and cook for 20 minutes.
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10
Insert a meat thermometer into the densest part of the meat.
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11
Turn the oven down to 340F and cook for 1 1/2 hours or until the temperature reaches 165F for medium.
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12
(For well done, cook for an additional hour or until the temperature reaches 180F; for more rare, reduce the cooking time to 1 hour or until the temperature reaches 140F.)
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13
Remove the roast from the oven and let sit for 20 minutes before carving.
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14
Carve and serve.
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15
Once finished serving, remove the remaining meat from the bones, wrap the meat and bones separately in aluminum foil, and refrigerate.
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16
Pour the leftover drippings into a saucepan and remove the fat.
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17
Add the coffee if you like.
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18
Salt to taste.
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19
Mix well.
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20
You now have a jus.
