Take the roast out of the fridge two hours before cooking. This helps the meat cook evenly from the edges to the center. Cold meat will stay raw in the middle while the outside burns.

Set your oven to 450°F (230°C). A very hot oven is needed at the start. This high heat sears the outside of the beef. It creates that beautiful, dark brown crust everyone loves.

Mix the softened butter, olive oil, garlic, and herbs in a small bowl. Add the salt and pepper to create a thick paste. This rub will infuse the meat with amazing flavor.

Pat the meat dry with paper towels. Rub the herb and butter mixture all over the top and sides of the roast. Be sure to cover the fatty parts very well.

Place the roast in the roasting pan with the bone side down. The ribs act as a natural rack for the meat. This allows hot air to circulate under the beef.

Place the pan in the hot oven and bake for 20 minutes. This initial blast of heat locks in the juices. It makes the outside of the roast extra crispy.

Reduce the oven temperature to 325°F (160°C). Continue roasting the beef until the thermometer reaches your desired doneness. This slow cooking makes the meat incredibly tender.

For medium-rare, pull the roast out at 125°F (52°C). The temperature will continue to rise as it rests. Never skip this step if you want the perfect pink center.

Move the roast to a cutting board and cover with foil. Let it rest for at least 20 to 30 minutes. This allows the juices to move back into the meat.

Remove the strings and cut the meat away from the bones. Slice the roast into thick, juicy pieces. Serve immediately with the natural juices from the pan.