Preheat oven to 450ºF.

Place the roast in a heavy metal roasting pan, fat side up, and season generously with salt and pepper. Roast for 30 minutes, reduce the oven temperature to 350ºF, and roast for another 1 ½ hours to 1 hour and 45 minutes or until an instant read thermometer inserted deep into the center reaches 115ºF for rare. Begin checking the internal temperature after 1 hour so as not to overcook the roast. Let stand for 20 minutes (internal temperature should raise to 125ºF) before carving and serving.