Pat the roast dry. Season generously with salt and pepper, pressing into all surfaces. Refrigerate uncovered overnight (this dries the surface for a better crust).

Two hours before cooking, take the roast out of the fridge. Combine garlic, herbs and oil in a bowl. Rub all over the roast.

Heat oven to 110°C fan-forced (130°C conventional). Place the roast on a rack in a baking tray, bones-side-down.

Cook 2.5-3 hours until the internal temperature reads 50°C for medium-rare (52°C for medium). Use a probe thermometer. Don't rely on time alone — oven and roast vary.

Rest the roast on a board, loosely tented with foil, for 30 minutes. Crank the oven up to 280°C (or as high as it goes).

Return the rested roast to the oven for 8-10 minutes until the surface is dark and crusty. The internal temp will rise about 3-4°C.

Rest another 15 minutes. Carve between the bones, then slice thinly. Serve with horseradish cream and gravy.