Step 1

Remove meat from packaging and set aside to allow it to come up to room temperature for about an hour. Pat dry with a paper towel.

Step 2

Preheat the oven to 400 degrees.

Step 3

Using a knife, stab 1 inch deep holes into the less fatty side of the roast (this will be the top). Also cut several shallow straight slices across the fat on the bottom.

Step 4

Drizzle olive oil over both sides of the roast and rub it in using your hands. Push the garlic slices into the top holes of the roast.

Step 5

Sprinkle each side of the roast with salt and pepper and the chopped herbs (rosemary and sage).

Step 6

Place the roast fat side down in a roasting pan and roast at 400°F for 20 minutes.

Step 7

Turn heat down to 350°F and continue cooking for 1.5-2.25 hours. I usually take the temperature first at 1.5 hours, then recheck in 20 minute intervals.

Step 8

Temp a thicker part of the roast with a meat thermometer and remove from oven when you are within about 5°F less than your desired doneness (145°F for medium rare; 160°F for medium).

Step 9

Tent with foil and let the roast rest for at least 15 minutes before carving.