Defrost the rib roast in the refrigerator if frozen.
Let the roast come to room temperature in a covered container before cooking.
Preheat the oven to 475°F.
Coat the roast with butter or olive oil and then sprinkle with pepper, herbs, and salt.
Place the roast in a pan with the bones down or on a rack in a pan if using a boneless roast.
Roast for 30 minutes in the oven, then turn the oven off and leave the roast in the oven with the door closed for 2 hours 10 minutes.
Remove roast, let sit for 5 minutes.
Slice and serve!
Notes
Make a simple au jus by whisking together the juice and drippings left in the pan with 2 cups of water, and heating on the stove. Taste, and if it’s still too concentrated, add more water.