Use cotton string or butcher's twine to tie and secure the roast's shape between each bone. Combine the salt and pepper and rub the roast entirely. Place a large heavy-duty skillet or roasting pan over medium-high heat, add oil, and sear meat when oil becomes smoking hot. Turn until all sides and ends are browned.

In a medium-size mixing bowl, toss in the cut vegetables along with the fresh herbs, garlic cloves,
and a drizzle of olive oil. Place rib roast on a rack in roasting pan, loosely covered with foil, in oven for 1½ to 2 hours at 250 degrees. Remove from oven. Remove roast and rack, and then add cut vegetables and broth to hot drippings and coat well. Return roast and rack over vegetables and cook 1 hour loosely covered with foil. When internal temperature reaches 128 degrees, remove from oven. Let rest 10 minutes before carving. Serve standing on a platter with bones up and surrounded by roasted vegetables.