Preheat oven to 450°F (232°C)
Pat roast dry with paper towels
Season all sides generously with kosher salt and black pepper
Optional: rub with minced garlic and herbs (rosemary, thyme) and lightly coat with olive oil
Place roast bone-side down on a rack in a roasting pan
Insert a meat thermometer into the thickest part (avoid bone)
Roast at 450°F (232°C) for 15 minutes
Reduce oven temperature to 325°F (163°C)
Continue roasting until internal temperature reaches:
Rare: 120–125°F (49–52°C)
Medium-rare: 125–130°F (52–54°C)
Medium: 130–140°F (54–60°C)
Remove roast from oven when target temperature is reached (it will rise 5–10°F while resting)
Transfer roast to a cutting board and loosely tent with foil
Rest 20–30 minutes
Slice against the grain into thick slices
Optional: skim fat from pan drippings and make au jus or gravy
Serve