Preheat oven to 400°F. Place roast, with bones side up, in roasting pan. Using a knife, make incisions in the fat. Season entire surface with salt and pepper. Cover ends of bones with aluminum foil. 

In bowl, combine maple syrup and mustard, and baste roast with mixture. In another bowl, combine herbs and pepper, then season entire roast. Roast for 30 minutes. 

Reduce temperature to 300°F and cook for another 2 hours until the meat is done, but still rare (around 135°F). Wrap roast in aluminum foil and let sit for 10 minutes prior to carving.

Garnish with rosemary. Serve with bordelaise sauce and Maple Caramelized Vegetables.