Step 1: Remove the roast from the refrigerator at least 2 hours before cooking to allow it to reach room temperature.
Step 2: Preheat your oven to 250°F (120°C). Pat the roast completely dry with paper towels to ensure the herb butter sticks.
Step 3: In a small bowl, combine the softened butter, rosemary, thyme, garlic, salt, and pepper to create a thick paste.
Step 4: Rub the herb butter mixture generously over all sides of the roast, focusing on the top fat cap.
Step 5: Place the roast in a heavy roasting pan, bone-side down. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
Step 6: Roast until the internal temperature reaches 120°F (49°C) for medium-rare, which typically takes about 20-25 minutes per pound.
Step 7: Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C).
Step 8: Once the oven is at temp, place the roast back in for 6-10 minutes until a dark golden-brown crust has formed.
Step 9: Remove from the oven and let the roast rest for at least 30 minutes before carving to retain the juices.