Rub rib roast all over with olive oil. Rub salt, pepper, garlic powder and herbs all over roast. Wrap in plastic wrap and place in refrigerator for 12 hours or over night. The longer the better.

Take roast out of refrigerator about an hour before cooking to bring it to room temperature. Preheat oven to 450° F

Place roast in a large roasting pan and place in oven. Cook for 20 minutes.

After 20 minutes reduce heat to 350°F and add 2 cups of beef broth to bottom of roasting pan. Continue roasting adding more beef broth as needed until internal temperature reaches 145°F for medium rare.

Take roast out of oven aset on a cutting board to rest for 20-30 minutes.

Pour drippings left in botton of roasting pan into a fat separator and drain off fat. Return Au Jus to a medium sauce pan and add 2 cups of beef broth.

Bring Au Jus to a boil over medium heat and boil until reduced by a third. Pour into a gravy boat to serve.

Remove roast from the bones and slice between 1/4 and 1/2 inch thick. Place on serving platter serving bones on the side for those that want to indulge.

Enjoy!!