Choose and purchase the beef roast.
Tie and bone (optional, ask the butcher to do it for you). I did not tie my roast and the fat separated a bit from the meat during baking.
Sprinkle with salt (1 1/2 tbsp Kosher salt) and let it stand uncovered in the fridge overnight.
Take out of the fridge. Do not rinse the salt.
Preheat oven to 230F.
Prepare the herb butter by combining softened butter, black pepper, garlic powder, oregano, thyme and rosemary. Spread the butter over the top (fat side) and the sides of the roast. Insert an oven safe meat thermometer if you have one.
Place on a baking sheet and boast fat side up for 3-4 hours or more, until the inside reaches a temperature of 120 F for rare. I cook mine to 125-130 F for medium.
Remove from the oven and cover with foil.
Preheat oven to 500 F. Brown the meat (uncovered) for 6-10 minutes. Rest for 15 minutes before cutting.