Preheat the oven to 475F.

In a food processor, pulse garlic until chopped.

Add rosemary, thyme, oil, salt and pepper and pulse until you have a chunky paste.

Rub the roast all over with the paste and place bone-side down in a roasting pan.

Roast in the middle of the oven for 20 minutes.

Reduce oven temperature to 375F and continue roasting about 1 hour longer.

Use a meat thermometer inserted into the center of the roast (not touching bone) to check the temperature in several spots and continue roasting meat, checking temperature every 5 or 10 minutes, until about 10 degrees shy of your preferred level of doneness.

The meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees.

Target temperatures are 130F to 135F for medium rare and 135F to 145F for medium.

Transfer roast to a cutting board, bone-side down, and let stand 25 minutes before carving.

Meanwhile, carefully spoon off and discard fat from dark juices in the roasting pan.

Use oven mitts to place pan over medium-high heat and add broth.

Simmer, scraping up browned bits from the bottom of pan, until reduced to 1 cup, about 10 minutes.

Carve the roast by running a long, sharp knife between the rib bones and meat to separate them.

Slice meat into portions, arrange on a platter with the bones (there's meat left on the bones and some people may want one) and spoon hot pan juices over the top.