Remove the roast from the refrigerator and let it sit at room temperature for at least 1 hour. This helps it cook more evenly.
Preheat your oven to 450 degrees Fahrenheit. Place a rack in the lower third of the oven.
In a small bowl, mix the softened butter, garlic, rosemary, thyme, salt, pepper, onion powder, and paprika. The mixture should be soft enough to spread easily.
Pat the roast dry with paper towels. This helps the crust develop.
Rub the herb butter mixture all over the roast, pressing it into any crevices.
Place the roast bone side down in a roasting pan. Add optional herb sprigs around it for extra aroma.
Roast at 450 degrees for 20 minutes to create a deep golden crust.
After 20 minutes, reduce the oven temperature to 325 degrees and continue roasting. Plan for about 15 minutes per pound for medium rare, but begin checking earlier.
Insert a meat thermometer into the thickest part of the roast. For medium rare, pull it from the oven at 125 degrees. For medium, pull at 135 degrees.
Transfer the roast to a cutting board and tent it loosely with foil. Rest for at least 20 to 30 minutes so the juices redistribute.
Carve into thick or thin slices and serve warm.