• Cut shallow slits all over roast; insert garlic slivers into slits.
• Rub all over with Lea & Perrins, salt and pepper.
• Combine parsley, mustard, herbes de Provence and oil in bowl.
• Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast.
• Place roast, bones down, on rack in shallow roasting pan.
• Insert over-safe meat thermometer into centre of roast.
• Roast, uncovered, in 450F oven for 10-15 minutes.
• Reduce heat to 275F and roast until thermometer reads 135F for medium-rare to medium, about 2 ¾ to 3 ¼ hours.
• Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving.
• Drain off all but 2 tbsp drippings from roasting pan and make Shallot Gravy.

SHALLOT GRAVY

• Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved her rub.
• Cook, stirring until shallots soften.
• Stir in 2 cups beef broth and 3 tbsp Lea & Perrins, simmer, stirring up any browned bits from bottom of pan.
• Combine 1 to 2 tbsp cornstarch with equal amounts cold water, making smooth mixture.
• Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes.
• Strain.