Remove roast from refrigerator and lightly cover all sides with salt

Bring to room temperature and gently pat excess moisture with paper towel

Apply fresh herbs (rosemary, thyme, oregano) and generous amounts of salt and pepper (to preference)

Preheat oven to 260 degrees 

Place rib roast on a baking sheet with a wire rack and roast until internal temperature reaches 120 degrees F (2 hours and 10 min for our 4.75 lb bone-in piece)

Remove from oven and increase oven temperature to 500 degrees

While oven temperature is increasing, carefully apply unsalted butter slices (to preference) over top (the roast will sit ~12 minutes and internal temperature will increase from 120 degrees to 126 degrees during this rest period)

Return roast to oven once oven temperature reaches 500 degrees and roast until meat thermometer reaches an internal temperature of 130 degrees F

Remove rib roast from oven, cover with tin foil and rest meat an additional 10 minutes to reach 135 degrees F prior to carving

To prepare creamy garlic basil horseradish sauce, combine all ingredients in a small bowl and chill in fridge prior to serving

ENJOY!