Preheat the oven to 180 ° C (350 ° F).
In a bowl, combine the thyme with the butter, garlic, pepper, salt and herbs. Brush the roast with this preparation on all sides. Place the roast in a casserole dish or in a roasting pan. Insert a cooking thermometer into the center of the meat without touching any bones. Bake uncovered for 1 hour 45 minutes to 2 hours 15 minutes, until the thermometer reads 52 ° C (126 ° F) for medium rare cooking, 63 ° C (145 ° F) for medium cooking rare or 71 ° C (160 ° F) for medium cooking ("medium").
Place on a cutting board. Cover with aluminum foil and let stand for 15 minutes before slicing the grain in the opposite direction.
Déposer la cocotte sur le feu. Cuire l’oignon de 1 à 2 minutes à feu moyen.Bring to a boil by scraping the bottom of the casserole dish with a wooden spoon. Simmer until the liquid has reduced by half.
Bring to a boil by scraping the bottom of the casserole dish with a wooden spoon. Simmer until the liquid has reduced by half.
