Remove the prime rib roast from the fridge and let it sit at room temperature for about 30 minutes.

Preheat your oven to 450°F (232°C).

In a bowl, combine the minced garlic, kosher salt, black pepper, rosemary, thyme, and olive oil. Rub this mixture all over the roast.

Put the seasoned roast in a roasting pan, bone-side down.

Roast the prime rib in the preheated oven for 20 minutes.

After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue cooking until the meat reaches your desired doneness.

Use a meat thermometer to check the internal temperature: aim for 125°F (52°C) for medium-rare, 135°F (57°C) for medium.

Once cooked to your liking, remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes.