Set the roast on a wire rack over a baking sheet and refrigerate it uncovered for at least 1 hour and up to overnight. The exposed surface will feel dry rather than tacky, which helps the roast brown more effectively.

Heat the oven to 450°F with a rack positioned in the center, then stir the garlic, olive oil, salt, rosemary, thyme, and pepper together in a small bowl. The mixture should form a loose, fragrant paste that coats the roast without sliding off.

Rub the herb paste over the beef and place it on a rack inside a large roasting pan. Cover the top, sides, and ends so the seasoning develops into an even crust.

Roast for 15 minutes, then reduce the oven to 325°F and continue cooking until the center reaches 135°F for medium, about 1 hour 20 to 30 minutes more. The exterior should be deep brown and smell strongly of toasted garlic and herbs while the center remains the best measure of doneness.

For medium-well, continue roasting until the thermometer reaches 145°F, about 2 hours total. The roast will feel firmer when gently pressed and will continue to rise in temperature as it rests.

Move the roast to a cutting board and rest it for 15 to 30 minutes before carving. Loosely tent it with foil if needed, leaving room for steam to escape so the crust stays intact.