Combine all the above ingredients except the meat in a small bowl to make a thick paste. Rub the paste all over the meat, pushing it into crevices, until the entire roast is coated.
Place in a plastic bag, squeeze out the air, and seal. Refrigerate at least 2 hours, but overnight is best.
Heat oven to 350 degrees.
Take the roast out of the plastic bag and place it on a rack over a foil-covered sheet pan. Place meat thermometer in thickest part of roast, being careful not to put it against the bone.
Roast at 350 degrees for about 1 1/2 hours, or until the thermometer reads 135 degrees for medium rare. (The amount of time will depend on the size of your roast.)
Remove from oven, cover lightly with foil, then lay a heavy kitchen towel over top. Allow to rest for at least 20 minutes. If you slice it sooner, the juices will pour out.
Slice and arrange on a platter. Pour any escaped juices over the top