Peppercorn Rub

1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon equal parts freshly ground black, white, Green and Pink peppercorns
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 teaspoons grated lemon zest.
Olive oil

Combine all ingredients; add lemon zest just before use. Rub beef with oil and spice mixture. Refrigerate 12 hours.

Preheat oven to about 220 degrees. Now the next part is very important! Allow the meat to come up to room temperature before cooking. Place in large oven tray and cook for about 20 minutes at 220, then turn your oven to down to about 180/190 degrees and cook for approximately 20 minutes per kg. Check for doneness as you like it and remember that cuts with bone carry a lot of heat, and so it will continue to cook while resting. Allow up to half an hour to rest, while you get your lovely steamed winter greens ready! Serve with a gourmet mash and jus. Heaven!