Worcestershire Butter Roast Beef

2 kg beef roast (prime rib, tenderloin or striploin is best)
⅓ cup soft butter
3 cloves minced garlic
1½ tbsp SIDS HOT WORCESTER SAUCE
1 tsp dried thyme
1 tsp SIDS SALT & PEPPER
1 tbsp English style mustard

Cream together the butter, garlic, SIDS HOT WORCESTER SAUCE, thyme, SIDS SALT & PEPPER and mustard.
Using cold wet hands pat the butter all over the roast. Cover in plastic wrap and let stand in the fridge for up to a day.

Take the roast out of the fridge and keep it at room temperature for 60-90 minutes roasting. This ensures a more even cooking of the beef.
Place the roast on on a roasting rack in an aluminum foil lined shallow roasting pan.
Preheat oven to 220°C. Roast the beef, uncovered, for 20 minutes.
Reduce heat to 190°C and roast, uncovered, for up to 1 hour until the roast reaches the internal temperature desired for the doneness you prefer. (See Notes) Baste the roast a couple of times with the butter and pan drippings during the cooking time.
Remove the roast from the oven and loosely tent it with aluminum foil. Leave it at room temperature for 20-30 minutes before carving. This is an essential step to let the meat relax and retain it's juices. Carving any roast too early can make all of the internal juices run off rapidly. After resting, slice thinly and serve.
Notes: Internal Temperature Guide for Beef Roast -
Medium-rare 63°C
Medium 71°C
Well done 77°C