It has the sticker, yep.
This is very similar to how I cook all of my beef roasts, but I'll keep it at 500 for a bit longer if it is a large roast and then just turn the oven off and KEEP THE DOOR CLOSED for a few hours.
I have a chart somewhere with the times per pound. I season with a light coat of olive oil and liberal amounts of Montreal Steak Seasoning, which is basically coarse salt and pepper. Works well for other type of beef roasts too.
This will be my Christmas dinner as well. jjackkrash's way sounds better than mine, but I lack a rotisserie.