Step 1: Preheat your oven to 425°F (220°C).

Step 2: Pat the beef roast dry with paper towels. Rub it with olive oil, minced garlic, Dijon mustard, salt, and pepper.

Step 3: In a small bowl, mix chopped rosemary and thyme. Press the herb mixture onto the roast evenly, covering all sides.

Step 4: Place the roast on a rack in a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast.

Step 5: Roast at 425°F (220°C) for 15 minutes to sear the outside, then reduce the oven temperature to 350°F (175°C) and continue roasting for 50–60 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust timing for desired doneness.

Step 6: Remove the roast from the oven, tent with foil, and let it rest for 15 minutes before slicing.

Step 7: For the red wine sauce, place the roasting pan over medium heat on the stovetop. Add shallots and cook for 2–3 minutes until softened.

Step 8: Pour in the red wine and scrape any browned bits from the bottom of the pan. Reduce the wine by half over medium heat.

Step 9: Add beef broth and fresh thyme. Simmer for 5–7 minutes. Stir in butter and season with salt and pepper. For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir in.

Step 10: Slice the roast beef against the grain and serve with the red wine sauce drizzled on top.