With the tip of a sharp knife, make small incisions all over the roast. Stuff the whole cloves of garlic into the incisions. Rub the roast with a thin layer of olive oil. Combine the rub ingredients and rub on all sides of the roast.

In a wood-fired or conventional oven, cook the roast at 500°F for 12 to 15 minutes. Reduce heat to 300°F and cook for another 25 minutes. Remove roast from heat when an instant-read thermometer reads between 110 to 115°F (for medium-rare) at the thickest portion of the cut. Let the roast rest for at least 15 minutes. Carve and serve.