Tie the beef tightly into a roll, with special cooking twine. With a knife, score the surface of the meat along its length, making small holes. Put the garlic and the chopped rosemary sprigs into the holes.
Coat the roll with 3-4 tbsp. olive oil and sprinkle with salt and freshly ground pepper.
Place on a platter and leave uncovered for 1 hour in the refrigerator.
Place the roll on a lightly oiled baking pan and bake in a preheated oven at 210 ° C for 25 minutes until it turns brown. Remove from the oven, cover with foil and cook for another 35 minutes.
Remove from the oven and leave the roll covered with foil for about 15 minutes.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling add 35 g salt and the MISKO Peponaki (Flat Risoni). Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and put it back in the pot with the butter. Mix gently to melt the butter and cover the pasta evenly.
Remove the twine from the roll, slice it and serve it over the hot pasta with some of the juices from the pan.