Combine salt & pepper in a small bowl. Pat the roast dry with paper towels and rub with the salt/pepper mixture. Wrap kitchen twine twice around the widest part of the roast and tie it tightly. Refrigerate the roast, uncovered, at least 6 hours and up to 24 hours.

When ready to cook, remove the roast from the fridge 30-60 minutes before cooking. Set oven rack to lower-middle position and heat oven to 450°F. Line a baking sheet with foil and spray a metal baking rack with nonstick spray. Set the rack over the baking sheet.

Transfer the roast to the metal rack and brush with 4 tablespoons butter.

Roast the meat until the internal temperature registers 110°F on an instant-read food thermometer, about 1 hour.

While the roast cooks, prepare the glaze (see below).

Once the internal temperature of the roast registers 110°F remove the roast from the oven, and reduce the oven temperature to 325°F. Brush the entire roast with the glaze. Return the roast to the oven and cook, basting every 15 minutes with the glaze, until the internal temperature registers 140°F-145°F on the thermometer, about 1 hour. (Start checking the temperature of the roast after 45 minutes.).

Transfer the roast to a carving board and brush with the glaze. Tent the roast loosely with sprayed foil. Allow the roast to rest 20-30 minutes before slicing.

A few minutes before serving, reheat the glaze (on the stovetop or in the microwave).

Remove the twine from the roast and slice it between the bones. Transfer meat to a serving platter and drizzle with extra glaze.

Combine all glaze ingredients except the butter in a medium saucepan. Set the heat to medium-high and bring to a boil. Lower the temperature to low and simmer until reduced by a third and thickened. Remove from the heat and whisk in the butter until smooth. Begin brushing the glaze over the roast after the first hour of cooking (and after the oven temperature has been reduced to 325°F).