Prepare the Roast

1. Bring to Room Temperature: Remove the roast from the fridge 1-2 hours before cooking to ensure even cooking.
2. Preheat Oven: Preheat your oven to 500°F (260°C).
3. Season the Roast: Pat the roast dry with paper towels. Rub it all over with olive oil, then generously coat with salt, pepper, garlic powder, onion powder, rosemary, and thyme.

Cook the Roast

1. Place in Pan: Position the roast bone-side down in a roasting pan fitted with a rack.
2. Initial High Heat: Roast at 500°F (260°C) for 20 minutes to develop a flavorful crust.
3. Lower the Temperature: Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness:
   • Rare: 120-125°F (49-52°C)
   • Medium Rare: 130-135°F (54-57°C)
   • Medium: 140-145°F (60-63°C)

Rest and Serve

1. Rest the Roast: Remove from the oven and loosely tent with foil. Let it rest for 20 minutes to allow the juices to redistribute.
2. Carve and Enjoy: Slice the roast against the grain and serve immediately with your favorite sides.