1) Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three)
2) Preheat the oven to 450°F.
3) Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat or insert the garlic into them.
4) Place the roast in the oven and cook for 15 minutes, undisturbed.
5) Turn the heat down to 350 degrees and continue to roast about 1 hour; check in serveral places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and you guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.
6) Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high.
7) Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half.
8) Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.