Pat the roast dry with paper towels. Sprinkle kosher salt evenly all over, using about 2 tsp per pound. Cover loosely with plastic wrap and refrigerate, fat side up, for at least 8 hours or up to 24 hours—hello, flavor boost!

Remove your roast from the fridge 1 hour before cooking so it warms slightly. Even heat means more even cooking.

Preheat oven to 450°F (convection preferred). In a small bowl, stir together butter, garlic, rosemary, thyme, garlic powder and onion powder.

Heat a cast-iron skillet or heavy roasting pan over high heat. Add olive oil, then sear the roast—3 minutes per side—to lock in juices and build a crust.

Move roast to a rack set inside a roasting pan. Spread the herb-garlic butter all over, pressing gently so it sticks.

Slide the pan into the oven, drop temperature to 325°F, and roast until an instant-read thermometer reads 125°F for medium-rare (about 15–17 minutes per pound). Rotate once if needed.

Transfer roast to a cutting board and tent loosely with foil. Let it rest for 20–30 minutes so juices redistribute—no dry edges here.

Slice between the ribs or use long, smooth strokes to cut ½-inch-thick slices. Arrange on a platter and drizzle with pan drippings or au jus.

For medium, pull at 135°F; carryover cooking will finish around 140°F.

Chill extra slices in an airtight container—perfect for gourmet sandwiches the next day.