Rosemary and Garlic Roast Beef for 6 Servings

Instructions:

1. Tempering and Plugging: Remove the beef from the refrigerator 60 minutes before cooking to ensure even temperature. Use a sharp paring knife to create 1-inch deep incisions across the surface. Slice 2 cloves of garlic into slivers and stuff them deep into the incisions.
2. Creating the Herb Paste: Mince the remaining 4 cloves of garlic. In a mortar and pestle or small bowl, combine the minced garlic, finely chopped rosemary, sea salt, cracked black pepper, fresh thyme, and olive oil. Mash into a thick, emulsified wet rub.
3. Applying the Crust: Pat the beef completely dry with paper towels. Slather the rosemary and garlic paste over the entire surface of the roast, pressing firmly so the herbs adhere to the meat.
4. Roasting: Place the beef on a wire rack set inside a heavy-bottomed roasting pan. Roast according to weight (approximately 90 minutes) until the digital thermometer reaches your desired internal temperature (125°F for rare, 135°F for medium-rare).
5. Resting: Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and allow the meat to rest for a mandatory 20 minutes to allow juices to redistribute before slicing.