Season the roast liberally with salt and pepper the day before. Place on a baking sheet, fat cap side up, and refrigerate uncovered overnight.

Let the roast stand at room temperature for 2 hours before roasting.

Preheat oven to 250°F. Place the roast on a v-rack in a roasting pan, fat cap side up.

Roast until the internal temperature reaches your desired doneness (120-125°F for rare, 128-130°F for medium-rare, 132-135°F for medium).

Remove from the oven, tent with foil, and let rest for 30 minutes.

Increase oven temperature to 500°F. Uncover and sear the roast for 5-10 minutes until the exterior is brown and crispy.

Carve and serve with optional Roasted Garlic Horseradish Cream Sauce.