Preheat oven to 450°. Trim all but a thin layer of fat from roast. Make small slits in several places on roast and insert garlic clove in each slit. Combine olive oil, black pepper, salt, rosemary, and thyme. Rub paste all over roast. Place roast bone side down on a rack in a shallow baking pan and insert meat thermometer does not touch bone. Roast uncovered for 15 minutes at 450°, then turn down to 325°. Cook 15-20 minutes per pound. Check thermometer often. When meat thermometer temp reaches 120°, remove roast from oven. Make a tent with aluminum foil and place over roast. Roast will continue cooking out of oven. The final temperature for rare will be 130°; medium rare, 135°, and 140° , for medium. Serve with horseradish or au jus.
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