Using a sharp knife cut slits in surface layer of fat on the top of the roast 1 inch part, in crosshatch pattern. (Cut down to but not into the meat). Rub 2 Tbsp kosher salt all over roast and put back into the refrigerator uncovered to rest at least 24 hrs and up to 48 hours.
Adjust oven rack to middle of oven and preheat oven to 200 degrees (or 175 convection roast). Heat oil in a non-stick or cast iron skillet on stovetop and sear the top and two sides of the meat until browned. Transfer roast to shallow roasting pan and place bone side down, fat side up.
Mix together garlic and olive oil in a small bowl, then rub mixture all over the roast. Season the roast with pepper on all sides . Place roast in oven (preferably with oven-safe meat thermometer inserted). Roast until meat is 110 degrees internally, about 3-4 hours.
Turn off oven, trying not to open the door or open as little as possible. Let roast stay in oven until the meat is about 125-128 degrees for medium rare. Remove roast from oven and cover in tinfoil, and let rest another 30-60 minutes. (Roast will not gain much more internal temperature once out of the oven as it's not that hot, but the resting will help reabsorb liquids).
Carve and Enjoy!