Pat your roast dry with clean paper towels.

Smear the softened butter all over the roast.

In a bowl, combine sea salt, black pepper, rosemary, thyme, garlic powder, onion powder, smoked paprika, and brown sugar. Whisk until well mixed.

Sprinkle the seasoning rub onto the meat, one side at a time, and rub it in with your hands. Add a little extra on top for maximum flavor!

Let the rubbed roast sit for at least 30 minutes or up to 24 hours in the fridge, uncovered.

Bring the meat back to room temperature by letting it sit on the counter for 30 minutes.

Preheat your oven to the lowest temperature, ideally around 170°F.

Place the roast rib side down in your roasting vessel with a grate on the bottom.

Roast uncovered for 5½ to 6½ hours based on desired doneness. Use a digital meat thermometer for checking temperatures (Rare: 120°F, Medium rare: 130°F, Medium: 135°F, Well done: 145°F and above).

Remove the roast from the oven and let it rest for 20 minutes.

Heat 2 tablespoons of cooking oil in a large cast iron skillet over medium-high heat until shimmering.

Sear the roast on each side for 2 minutes, for a total of no more than 8 minutes to preserve doneness.

Carve and serve the roast with classic sides like creamy mashed potatoes, roasted vegetables, or horseradish sauce.