Beef loin in the oven

Ingredients:

• 1 beef loin on 4 bones (4-4.5 kg)
• 2 cloves garlic, thinly sliced
• 1 tbsp. black peppercorns
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 tablespoons extra-virgin olive oil

Preparation:

1. Position a rack in the lower third of the oven (move the other racks up to make room for the roast). Pat the loin dry with paper towels. Using a thin, sharp knife, make slits in the top and sides of the roast and between the ribs; stuff the slits with garlic slices, pushing them into the meat until they're hidden. Make 3-4 slits at a time to avoid losing track of them.
2. Grind the peppercorns in a mini food processor or spice grinder. Add 2 tablespoons of salt, rosemary, and thyme and pulse until finely chopped. Transfer the mixture to a small bowl and add olive oil. Rub the spice mixture all over the meat. Place the roast bone-side down on a rack in a roasting pan and let it rest at room temperature for 30-60 minutes. Meanwhile, preheat the oven to 230°C (450°F).
3. If using a meat thermometer, insert it into the thickest part of the loin, about halfway down. Place the roasting pan on the bottom rack of the oven and roast until the meat begins to brown and the fat begins to sizzle, about 20 minutes. Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 131°F (55°C), another 1 to 2 hours, basting thoroughly with the juices every 30 minutes.
4. Transfer the rack of meat to a rimmed baking sheet or large cutting board and let rest for 30-40 minutes. Trim the bones in one piece, then slice the meat with a sharp carving knife.
   
   Fried edges:
   The edges of the roast will always be more done than the center, allowing you to offer a variety of cuts to suit your tastes. When you remove the roast from the oven, the internal temperature of the meat should be 131°F (55°C); this temperature will rise as the meat rests.