3 days before the dinner: Dry the meat with paper towel. Mix the dry rub ingredients and rub the roast well. Wrap the meat loosely in butcher paper and refrigerate for up to 48 hours.

The day before the dinner: Combine the ingredients for the marinade with the roast in a zip-close bag.  Press the excess air out and seal tightly.  Refrigerate for at least 12 hours but no more than 24 hours, turning the bag from time to time to keep the meat covered with the marinade.

The day of the dinner: Take the meat out of the bag (reserve the marinade) and put into a roasting pan. Preheat the oven to 425°F; allow the meat to come to room temperature.  Cook for 20 minutes at 425°F, then reduce the oven temperature to 375°F.  Allow 20 minutes per pound for rare and 25 minutes for well done.  Baste the roast with reserved marinade a couple of times during cooking. When cooked, let the roast stand for 15 minutes before carving.  Serve hot or cold with onion marmalade.

Serves 8-10.