Remove the beef roast from the refrigerator and allow it to rest at room temperature for 1 hour. Preheat your oven to 450°F (230°C).

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

Place the seasoned beef in a roasting pan and roast at 450°F (230°C) for 15 minutes.

Reduce the oven temperature to 325°F (160°C) and roast until the desired internal temperature is reached.

Once cooked, remove from the oven, cover with aluminum foil, and let it rest for 20 minutes.

While the roast rests, prepare the gravy by melting butter in a medium saucepan, then sauté the onion and garlic until softened.

Stir in the flour, cooking to create a roux, then gradually whisk in the beef broth followed by the red wine.

Add the bay leaf and Worcestershire sauce, and bring to a gentle simmer, stirring until thickened.

Let gravy simmer for 10-15 minutes, then taste and adjust seasoning before removing the bay leaf.

Slice the rested beef against the grain and serve on a platter with gravy, garnishing with rosemary and red currants.