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Take the roast out 2 hours before cooking so it loses that fridge chill. This helps it cook evenly.
Preheat the oven to 500°F for a full hour.
Build a veggie rack in your roasting pan. Put the onions cut side down in the center, scatter the carrots and celery around, add the garlic and herbs, and drizzle everything with olive oil.
Rub the roast with olive oil. Season it heavily with salt and pepper, pressing it in well — especially around the bones.
Set it on top of the vegetables and get it straight into the oven.
Roast for 15 minutes per bone. Three bones? That's 45 minutes.
When the timer's done, turn the oven off and walk away. Do not open the door. Let it sit in there for 2 hours.
Pull it out, tent loosely with foil, and make your gravy.