Remove the roast from the fridge. Let it sit at room temperature for 1 hour. This helps even cooking and better texture inside the meat.

Preheat your oven to 450°F (230°C). A hot oven helps create a crispy outer crust. This step is important for flavor and texture.

In a bowl, mix olive oil, salt, pepper, garlic and herbs. Rub this mixture all over the roast. Make sure it is fully coated for best flavor.

Put the roast in a roasting pan with the bone side down. This acts like a natural rack. It helps heat circulate evenly around the meat.

Place the roast in the oven. Roast at high temperature for 20 minutes. This creates a golden crust and locks in juices.

Reduce oven temperature to 325°F (165°C). Continue roasting for about 1 hour or until desired doneness. Use a meat thermometer for accuracy.

For medium-rare, cook until internal temperature reaches 130–135°F (54–57°C). Adjust time if you prefer different doneness. Always check with a thermometer.

Remove roast from oven. Let it rest for 15–20 minutes. This keeps juices inside. Slice and serve warm for best taste and texture.