Dry brine the roast by patting the meat dry and coating it generously with kosher salt on all sides. Place it uncovered on a rack in the refrigerator for 24 to 48 hours to season the meat internally and improve juiciness.

Trim the roast by removing any hard surface fat or loose silver skin while keeping ¼–½ inch of the fat cap intact. Square the edges if needed so the roast cooks evenly.

Remove the bones by cutting them off in one clean slab, then season both the bones and the meat side heavily. Tie the bones back into place with butcher’s twine every 1½–2 inches to act as a natural roasting rack and make carving easier later.

After brining, apply your steak rub, BBQ seasoning, or all-purpose seasoning, and add fresh cracked black pepper if you like. Let the roast sit at room temperature for 45 to 60 minutes before cooking.

Preheat your oven to 275°F. Place the roast bone-side down on a rack in a dry roasting pan. Do not add liquid to the pan—keeping it dry ensures browning, fat rendering, and a proper crust. Roast until the internal temperature reaches your desired doneness: 118–120°F for medium-rare, 122–125°F for medium, or 130°F+ for medium-well. Expect about 20 minutes per pound.

Remove the roast from the oven, loosely tent it with foil, and let it rest for 30 to 45 minutes. Carryover heat will raise the internal temperature by 5–8°F.

If the crust needs more color, increase the oven temperature to 500°F and roast for 10 to 12 minutes to finish building the crust without overcooking the interior.

Make the herb butter sauce by melting the butter over medium-low heat, then adding minced garlic and cooking for 30 seconds without browning. Whisk in Worcestershire sauce, rosemary, thyme, and black pepper until the butter emulsifies into a glossy sauce. Keep warm on low heat without boiling.

For carving, remove the butcher’s twine, lift off the bone rack, and slice the bones individually. Carve the roast into thick 1-inch slices across the grain and serve.