Take the meat out of the refrigerator and remove any plastic or paper packaging. Pat it down with a paper towel to remove excess moisture.

If not already tied, use kitchen twine to tie the meat tightly around the middle.

Sprinkle the salt all over the meat and rub it in well.

Gather the halved garlic cloves, orange zest, and rosemary leaves, and rub these onto the meat.

Wrap the meat in parchment paper and allow it to sit at room temperature for about 2 hours.

Preheat your oven to 230°C (450°F).

Take the meat out of the parchment paper and place it in a roasting pan drizzled with olive oil, laying it fat side up.

Insert a meat thermometer into the thickest part of the roast.

Roast the beef in the preheated oven for about 20 minutes.

Reduce the oven temperature to 160°C (325°F) and continue roasting for another 30-50 minutes.

Aim for an internal temperature of 57°C (135°F) for medium-rare or 63°C (145°F) for medium.

Once done, remove the beef from the oven, tent it with aluminum foil, and let it rest for at least 15-20 minutes before slicing.

Slice the roast beef against the grain using a sharp knife.

Serve with its juices drizzled over the slices.

Garnish with a sprig of rosemary or a sprinkle of orange zest if desired.