Take the meat out of the refrigerator about an hour before cooking it and take it out of the packaging. (You can let it rest on a sheet of aluminum foil, on a baking sheet.)

Combine salt, pepper, and minced rosemary in a small bowl.

Make small incisions with a knife, just big enough to fit slivers of garlic into it. Slice garlic cloves into 2 or 3 slices and fit a slice of garlic into each cut. (Try to keep the cuts spread even throughout the surface of the meat so the flavor infuses evenly.)

Generously season the meat with salt/pepper/rosemary all around. Make sure to cover all the sides.

Preheat the oven to 325°F and line a roasting pan with aluminum foil to catch the drippings.

Preheat a skillet over medium-high heat and add a little oil. Sear the meat until golden brown on all sides. (About a minute per side.)

Transfer the roast onto the rack in the roasting pan and insert a leave-in thermometer into the center. (If you don’t have a leave-in thermometer, you will need to take the meat out of the oven to take the temperature.)

Cook until internal temperature reaches 130°F-135°F for medium-rare. Remember that meat continues to cook a few degrees as it rests. (Cook to 140°F-145°F for medium.)

Take the meat out of the oven and onto a rimmed cutting board. Tent with a sheet of aluminum foil and let it rest for about 15-20 minutes.

(You can place the cutting board in side a rimmed baking sheet to catch the juices.)

After the meat had time to rest, use a sharp knife to slice roast beef thinly, against the grain.