Take meat out of the fridge 2 hours before cooking to bring it to room temperature. Do not skip this step, because this is crucial to get an even cook throughout.

Preheat oven to 450 degrees F. Place roast bone side down in a shallow roasting pan, rimmed baking sheet, or shallow baking dish. Pat roast very dry with paper towels. Rub roast on all sides with oil, then rub herb mixture all over each side of the meat.

Transfer to oven and cook 20 to 30 minutes or until a deep sear develops on outside of meat. Reduce oven temperature to 300 degerees F and continue cooking until center of roast reaches 125 degrees F for medium rare. If you don't have a meat thermometer with an external display, begin checking internal temperature after 60 minutes total.

After cooking, allow meat to rest for 20 to 30 minutes before carving. You can tent the cooked roast loosely with foil while it rests, to keep it warm for serving if you need to extend the rest time beyond that.