Winter Roast Beef Rub

Combine rosemary, juniper, and black peppercorns in a spice grinder or mortar and pestle until coarsely ground. Stir in garlic and sea salt. Store in a glass jar. (Keep in the fridge for up to a couple weeks if you used fresh rosemary and/or juniper berries).

To use on any type of beef roast, use about 1 tablespoon of spice mix for every pound of roast (one recipe makes enough for about two 4-pound roasts).

Remove thawed roast from fridge about an hour before roasting (I like to pre-salt it with some kosher sea salt the day before), rub with olive or local sunflower oil, then rub in the spice mix and let sit at room temperature until you’re ready to put it in the oven.