Take your beef roast out of the refrigerator and let it rest at room temperature for about 1 hour before cooking.

In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, coarse sea salt, and freshly ground black pepper. Rub this mixture all over the beef.

Preheat your oven to 450°F (230°C).

Once preheated, roast the beef at 450°F for about 15 minutes to create a crust.

Reduce the oven temperature to 325°F (160°C) and roast until desired doneness is reached (120–145°F).

Transfer the roast to a cutting board, cover loosely with aluminum foil, and let it rest for 20 minutes.

Melt butter in a saucepan over medium heat. Add the onion and garlic, sauté until softened.

Stir in the flour to form a roux, cooking for 1–2 minutes.

Gradually whisk in beef broth and red wine, adding bay leaf and Worcestershire sauce. Simmer for 10–15 minutes.

Taste the gravy and adjust seasoning, then remove bay leaf.

Slice the beef against the grain, serve with gravy, and garnish.