Remove the roast at least 1 hour before cooking to bring to room temperature. If your roast is bigger than 2 - 3 ribs, you'll want to give it a couple hours. 

Liberally season all sides of the roast with salt and pepper.

Place roast in a roasting pan with the fat side up. Roast at 450 degrees for 20 minutes. Reduce heat to 325 and continue cooking for about 1 hour. Then start using a meat thermometer to monitor the temperature. Remove the roast from the oven when the temperature registers 120 - 130 degrees for medium rare. 

Allow the roast to rest for 15 minutes.  After it has rested cut the strings, remove the bones and slice.