Preparation

Make the herb dressing

• In a medium bowl, combine the basil, chives, parsley, chiles, and garlic. Add the vinegar, mustard, and capers, and then whisk in the oil. Season to taste with salt and pepper. Cover with plastic wrap directly on the surface, and refrigerate if not using within a few hours.

Roast the meat

• Trim the fat on the meat to about 1/4 inch, if necessary. Let the meat sit at room temperature for 1 hour.
• 将架子放在烤箱的中心，然后加热至425°F。
• In a large bowl, toss the shallots, onions, garlic, and rosemary with 2 Tbs. of the olive oil. Season with 1 tsp. salt and 1/2 tsp. pepper.
• 在一个小碗中，将芥末和3汤匙混合。油。
• 用剩余的1汤匙擦肉。石油并用2-1/2茶匙调味。盐和1-1/2茶匙。胡椒。将骨头侧放在大型重型烤盘中，烘烤15分钟。将温度降低至350°F，用一些芥末混合物刷肉，然后将洋葱混合物撒在牛肉周围的锅中。每20分钟左右烤一次芥末混合物刷肉，直到将温度计插入肉中心，读取120°F至125°F，2至2-1/4小时。（烤肉将继续用紧缩的热量烹饪。）
• Reserving the onion mixture in the roasting pan, transfer the roast to a carving board. Using your hands, generously coat the meat with about half of the herb dressing; reserve the rest. Tent with foil and let rest for 25 to 30 minutes. Meanwhile, return the pan to the oven and continue roasting the onions and shallots until very tender, 15 to 20 minutes. Using a slotted spoon, transfer the mixture to a serving bowl.
• 要雕刻，请沿着骨骼的内部曲线沿着肉的眼睛和骨骼之间的长而细的雕刻刀从骨骼中取出肉。将肉切成厚（1/2至3/4英寸）切片。与洋葱混合物一起食用，然后将保留的敷料在桌子上播放。