Season ahead (optional but recommended): Combine garlic, herbs, olive oil (or butter), salt, and pepper. Rub evenly over roast, wrap, and refrigerate uncovered for 24 hours to enhance flavor and crust.,Bring roast to room temperature: Remove from fridge about 2 hours before cooking.,Slow‑roast: Preheat oven to 135 °C (275 °F). Place roast bone‑side down (or fat‑side up) on a rack in a roasting pan. Insert a meat thermometer. Roast until internal temperature reaches 48 °C (118 °F) for medium‑rare, about 2–2½ hours.,Rest before searing: Tent roast loosely with foil; rest 30 minutes. Increase oven temp to 260 °C (500 °F).,Reverse‑sear: Return roast to oven for 10–12 minutes until the crust turns deep golden and internal temp reads 52–55 °C (125–130 °F). Remove and let rest 20 minutes (will climb to 57–60 °C/135–140 °F).,Slice and serve: Carve between ribs or into thick slices. Serve with au jus, horseradish sauce, or creamy horseradish on the side.