Bluegrass Soy Rib-Eye Roast with Mustard and Smoked Pepper

Serves about 8   For the roast: 4½-5 pound rib-eye roast, trimmed and tied 4 cloves garlic, cut into slivers ½ cup Dijon mustard ¼ cup Bluegrass Soy Sauce 2½ tablespoons Bourbon Smoked Pepper   for the sauce: ½ cup white wine 1½ cups beef stock ¼ cup Dijon mustard 1 tablespoon Bluegrass Soy Sauce 1 teaspoon Bourbon Smoked Black Pepper 2 tablespoons unsalted butter, cut into pieces   Preparation: 1) Place the roast into a small roasting pan or large, oven proof skillet. Make incisions on the surface of the meat with the tip of a sharp knife and insert garlic slivers. In a small bowl, combine the mustard and soy sauce and spread the mixture over the roast. Sprinkle smoked pepper evenly all over. Let roast sit at room temperature for 1 hour. 2) Preheat oven to 350 degrees. Roast the meat until a thermometer inserted in the center registers 130 degrees for medium rare (about 1½ hours), 140 degrees for medium and 150 degrees for medium well. If meat is over browning during cooking, tent with aluminum foil. Remove roast from oven and let rest on a carving board covered with aluminum foil for 15 minutes. The temperature will continue to rise by 5-10 degrees. 3) Make the sauce. Spoon off excess fat from roasting pan. Place pan over high heat. Once hot, pour in the white wine. Scrape up browned bits with a wooden spoon and cook until reduced by half. Pour in beef stock and whisk in dijon mustard and soy sauce. Bring to a boil. Cook for a few minutes, reducing slightly. Add the butter pieces and shake the pan and whisk to emulsify into the sauce. Strain sauce, if desired, season with smoked pepper and pour into a gravy bowl. Slice roast and serve on a platter, along with the gravy.