Pat the roast thoroughly dry with paper towels. Rub all surfaces — including between bones if accessible — with kosher salt and coarsely ground black pepper. Place the roast bone-side down on a wire rack set inside a rimmed baking sheet. Refrigerate uncovered for 24 to 48 hours. This dry brine deeply seasons the meat and dries the surface for a superior crust.

About 1 hour before you plan to start cooking, remove the roast from the refrigerator and let it sit at room temperature. This helps it cook more evenly.

Preheat your oven to 250°F. Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for 45 minutes until the cloves are soft and golden. Squeeze the caramelized cloves out into a small bowl and mash into a paste.

Combine the roasted garlic paste with finely chopped fresh rosemary, thyme, Dijon mustard, olive oil, kosher salt, and black pepper. Mix until you have a thick, fragrant paste.

Preheat oven to 250°F. Place the roast bone-side down on a wire rack in a roasting pan. Apply the garlic herb paste evenly all over the top and sides of the roast, pressing gently to adhere.

Insert a leave-in oven-safe probe thermometer into the thickest part of the roast, away from any bones. Roast in the 250°F oven until the internal temperature reaches 120°F for rare, 125°F for medium-rare, or 130°F for medium. This will take approximately 3 to 3½ hours for a 7–8 lb roast — but always go by temperature, not time.

Remove the roast from the oven. Tent loosely with foil and rest for a minimum of 30 minutes and up to 1 hour. This redistributes juices and allows the surface to dry further for the best sear.

Crank the oven to its highest setting — 500°F to 550°F. If you have a convection roast setting, use it. Remove the foil from the rested roast.

Return the roast to the oven and blast it at high heat for 10 to 15 minutes, until the exterior herb crust is deeply browned, caramelized, and crackling. Watch carefully to avoid burning.

Remove the roast from the oven and let it rest uncovered for 10 minutes before carving.

While the roast rests, place the roasting pan over medium-high heat on the stovetop. Pour off all but 1 tablespoon of fat.

Add the red wine and scrape up all the caramelized bits from the bottom of the pan. Cook for 2 minutes, then add the beef stock and thyme sprig. Simmer for 8–10 minutes until the liquid reduces slightly and is deeply flavored. Season with salt and pepper. Strain into a warm pitcher.

Carve the roast by cutting along the bones to remove them in one piece, then slice the roast to your desired thickness. Serve immediately with warm au jus alongside.

To carve, stand the roast upright and slice along the rib bones to detach them cleanly. Lay the roast flat and carve into slices of your desired thickness — about ½ inch to ¾ inch is ideal for a beautiful presentation. Arrange on a warmed platter, ladle some au jus over the top, and garnish with fresh rosemary sprigs. Serve remaining au jus in a pitcher on the side.