Remove the beef from the refrigerator about 1 hour before cooking to allow it to reach room temperature, ensuring even roasting.

Preheat your oven to 425℉ (220℃). In a small bowl, combine the minced garlic, rosemary, kosher salt, thyme, and black pepper to create the garlic herb rub.

Lightly coat the beef with olive oil to help the rub adhere, then thoroughly rub the seasoning all over the surface of the meat.

Place the seasoned meat on a rack inside a roasting pan. Put it in the preheated oven and roast for 15 minutes at 425℉ to develop a flavorful crust.

Lower the oven temperature to 325℉ (163℃) and continue roasting the beef for about 1½ hours, or until the internal temperature reaches 130℉ for medium-rare or 140℉ for medium doneness.

Once cooked, transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 20-30 minutes to allow juices to redistribute, which helps retain moisture.

Slice the beef thinly across the grain to maximize tenderness and serve immediately.