Ready in 3 hours 30 minutes
Want to try this one soon - rating is not accurate until I've tried it
Preheat oven to 450F with rack in middle. Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth with a meat poinder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
Roast on a rack in a 13- x 9-inch roasting pan 20 minutes. Reduce oven temperature to 350F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110F, 1? to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130F for medium-rare).