Combine garlic and herbs, then rub the mixture evenly over the surface of the meat.
Because rib cuts are more tender, dry heat roasting (no cover and no added liquid) is preferred. Moist heat is used to tenderize tougher cuts of meat, but may also result in greater shrinkage and drier meat.
Place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not place meat in a cooking bag, nor place a cover of any kind over the meat.
Roast at 350, for 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature).
Over cooking meat will dry it out, and toughen it.
Internal temperature of meat will continue to raise 5 more degrees during standing time.
Allow roast to stand 15-20 minutes before carving.
Proper carving will make meat more tender.
Slice across the grain of meat.
Serve with horseradish and au jus, as desired.
Remove meat from pan, and drain off excess fat.
Place pan on top of stove, and add onions. Cook and stir over medium heat 3-5 minutes.
Add broth. Stir until meat juices attached to pan are dissolved.
Continue to simmer until liquid is reduced to desired strength.