On a baking sheet fitted with a wire rack, season the beef aggressively with salt and Spice Mix on all sides. Refrigerate uncovered for 4 hours or overnight.
Preheat the oven to 200 degrees F. Transfer the beef, still on the baking sheet and wire rack, to the oven and cook until the internal temperature at the center reaches 120 degrees F, 3 to 4 hours. Remove from the oven and set aside to rest for 30 minutes.
Increase the oven temperature to 500 degrees F. Return the beef to the oven and roast until browned on all sides, about 20 minutes. The internal temperature should be between 125 and 130 degrees F for medium rare. Remove from the oven and rest for 5 minutes before carving.
Combine the black peppercorns, mustard seeds, cumin, nigella, Sichuan peppercorns, mace, cardamom, cloves, star anise, allspice and cinnamon in a spice grinder and pulverize to a coarse powder. Grind in batches if necessary. Sift the ground ingredients through a mesh strainer to remove any large pieces. Store in an airtight container for up to 2 or 3 months.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Vivek Surti, VEA Supper Club, Nashville, TN