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.

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.

Transfer the roast onto the rack in the roasting pan and insert a leave-in thermometer into the center.

Cook until internal temperature reaches 130°F-135°F for medium-rare.

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.

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