place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

preheat the oven to 500°F (260 degrees C)

bake the roast for 20 minutes in a preheated oven, then reduce the temperature to 325°F (165 degrees C), can continue roasting for additional 60 to 75 minutes. The internal temperature of the roast should be at least 135°F (57 degrees C) for medium rare.

allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.