Remove the roast from the refrigerator 1 to 2 hours before cooking
Pat the roast dry with paper towels
Season generously with salt, pepper, and any desired herbs or garlic
Preheat the oven to 450°F
Place the roast bone-side down in a roasting pan
Insert a meat thermometer into the thickest part without touching bone
Roast at 450°F for 15 to 20 minutes
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches:
120°F to 125°F for rare
130°F to 135°F for medium-rare
140°F to 145°F for medium
Remove the roast from the oven when it is 5°F below the target temperature
Transfer the roast to a cutting board
Tent loosely with foil
Rest for 20 to 30 minutes
Carve between the bones into slices
Serve immediately