Mix all of the above spices together in a bowl.

Start by removing the roast from the refrigerator and setting on the counter and letting it come completely to room temperature. I usually make a 8-9 lb. roast and it will take at least 2 hours. Confession...original recipe calls to take it out and leaving on the counter overnight and that's exactly what I do. I tuck it in the oven right before I go to bed the night before. (I tuck it in the oven, rather than leave it on the counter because I have a tall inquisitive dog.)

The morning you're cooking the roast, pre-heat the oven to 375. (Remove the roast first if it's in the oven).

With clean hands, rub the olive all over the roast and follow with the seasonings. Place in a shallow pan - bones on the bottom, fat side up.

Put the roast in the preheated oven, uncovered and set timer for one hour. When the timer goes off, turn the oven off.

Note: DO NOT - under penalty of ruining the roast, repeat DO NOT open the oven door the rest of the day until instructed to below!

About one hour before serving time, turn the oven on to 375. Continue roasting for 45 min. (rare) or 1 hour (medium rare).

This is when you finally get to open the oven door – from the first time since morning, when you put the roast in the oven.

Remove,wrap loosely in foil & let rest for at least 30 minutes.