Remove the roast from the refrigerator 2 to 4 hours before cooking
Pat the roast dry with paper towels
Season generously with salt, black pepper, and optional garlic, rosemary, or thyme
Preheat the oven to 450°F
Place the roast bone-side down in a roasting pan with a rack
Insert a meat thermometer into the thickest part of the roast, avoiding 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
Tent loosely with foil
Rest the roast for 20 to 30 minutes
Slice against the grain
Serve immediately