Preheat oven to 300°F (150°C).Salt and pepper roast.Heat oil in a skillet over medium-high heat.Brown meat on all sides.Roll roast in herb mixture, covering mustard completely.Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve immediately.Three Pepper SauceIn the roasting pan, sweat shallots, covered, in butter on low. Add thyme and pepper.Add brandy, turn heat up to high and flambée.Add wine, cook uncovered over medium heat until reduced by half.Add demi-glace and reduce by half.Add cream and reduce by half. Season.Remove from heat and stir in mustard. Serve immediately or reserve for use later.

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2 Tbsp. (30 mL) extra virgin olive oil 4 lb (2 kg) bone-in beef wing roast salt and pepper as needed three pepper sauce 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) minced shallots 1/2 tsp. (2 mL) chopped thyme 2-3 Tbsp. (30-45 mL) coarsely ground black peppercorns 2-3 Tbsp. (30-45 mL) coarsely ground pink peppercorns 2-3 Tbsp. (30-45 mL) coarsely ground green peppercorns 2 Tbsp. (30 mL) brandy 1/2 cup (125 mL) red wine 2 cups (500 mL) demi-glace 1/2 cup (125 mL) whipping cream 35 % m.f. 2 Tbsp. (30 mL) Dijon mustard salt to taste