Preparation

• In a medium bowl, combine the garlic, 1/4 cup of the rosemary, 1/4 cup of the thyme, 1 Tbs. of the oregano, 1 Tbs. kosher salt, and 2 tsp. pepper. Using a sharp, thin-bladed knife, trim the fat cap and silverskin from the roast to expose the meat; also trim any excess fat from the underside.
• Stand the beef on one end, and probe the knife deeply into the ribbons of fat around the muscles to make several deep pockets, making about 5 holes; repeat on the other end of the roast. Stuff some of the herb mixture into these pockets, and rub the rest all over the beef. Put the beef on a rack set in a roasting pan, cover loosely with foil, and refrigerate for at least 4 hours or up to 2 days.
• When you’re ready to cook the roast, position a rack in the center of the oven or use the lower rack, depending on the size and shape of your roast, and heat the oven to 250°F.
• 在小碗中，将片状海盐与剩余的1汤匙混合。迷迭香，1汤匙。百里香和1汤匙。牛至。将蛋清搅拌在一个单独的碗中，直到泡沫。用糕点刷与蛋清涂上烤面包。将草药盐混合物均匀地撒在烤肉的顶部，末端和侧面。
• 烤牛肉，直到稀有的即时阅读温度计为110°F或中等稀有的115°F，2至3小时。从烤箱中取出烤肉。在这一点上，烤制最多可以静置2个小时，然后再完成。
• When you’re almost ready to serve, heat the oven to 500°F. Sear the roast until the exterior is deeply browned and crusty, and the internal temperature is 115°F for rare or 130°F for medium rare, about 10 minutes. Rest for about 20 minutes before carving.