Remove the roast from refrigeration 2-3 hours before cooking to allow it to come to room temperature. This ensures even cooking.

Preheat your oven to 500°F (260°C). Position an oven rack in the lower third of the oven.

In a medium bowl, combine the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper. Mix thoroughly to create a paste.

Pat the roast dry with paper towels. This helps the butter mixture adhere better and promotes browning.

Generously coat the entire surface of the roast with the herb butter mixture, covering all sides. If your roast has been tied, make sure to get some of the mixture in between the ties.

Place the roast bone-side down (fat-side up) in a large roasting pan. The bones create a natural rack.

Insert an oven-safe meat thermometer into the thickest part of the roast, making sure it doesn't touch bone.

Roast at 500°F for 15 minutes to develop a flavorful crust.

Without opening the oven door, reduce the temperature to 325°F (165°C) and continue roasting for about 15 minutes per pound for medium-rare (internal temperature of 130-135°F) or until desired doneness is reached.

Once the roast reaches your desired temperature, remove it from the oven and tent loosely with aluminum foil. Allow it to rest for 20-30 minutes before carving.

To carve, cut along the rib bones to separate the meat from the rack. Then slice the meat across the grain to your preferred thickness.