Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Preheat the oven to 500 degrees F (260 degrees C) during the last 40 minutes.

Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place the beef roast on the foil sheets.

Roast in the preheated oven for 18 minutes.

Remove from the oven; fold up the foil so it wraps the roast, then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.

Check the internal temperature with an instant-read thermometer: 120-125°F for rare, 130-140°F for medium-rare, and 140-150°F for medium.

Remove roast and set it on a cutting board to rest.

Transfer any drippings from the roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubed butter until incorporated. Season with salt and pepper as needed.