Bring to room temperature: Remove the prime rib from the fridge and let sit for about 1–2 hours.
Season the roast: Rub olive oil, minced garlic, rosemary, thyme, salt, and pepper all over the roast.
Sear: Place roast fat side up in a roasting pan and roast at 450°F (230°C) for 20 minutes.
Roast to doneness: Lower oven to 325°F (165°C) and continue roasting until desired doneness is reached — roughly 15 minutes per pound for medium-rare.
Rest the meat: Remove from oven and let rest for 20–30 minutes to retain juices.
Serve: Slice and serve with pan drippings or a creamy horseradish sauce.
