1 (4 to 5 lb.) prime rib roast or a good boneless tied beef roast
1 tbsp. powdered mustard
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. ground allspice
1/4 tsp. pepper
1 sm. onion
2 garlic cloves

Preheat oven to 250 degrees. With a long sharp knife, make several deep slits in beef to form pockets of different depths. Combine mustard, salt, paprika, allspice and pepper in a small bowl. Cut onion and garlic into slivers. Stuff the pockets with pieces of onion and garlic and some of the spice mixture. Rub leftover spices over roast. Roast meat allowing 1 hour per pound. Slice and serve with pan juices. This will be rare.