Step 1: Remove your prime rib from the refrigerator at least 2-3 hours before cooking to allow it to come to room temperature. Pat it thoroughly dry with paper towels.
Step 2: In a small bowl, combine minced garlic, fresh minced rosemary, fresh minced thyme, coarse kosher salt, and freshly ground black pepper. Rub this mixture all over the entire surface of the prime rib, ensuring it's evenly coated.
Step 3: (Optional Searing) Preheat a large, heavy-bottomed oven-safe skillet over high heat until smoking hot. Add olive oil. Carefully place the prime rib in the skillet and sear on all sides for 2-3 minutes per side, until a beautiful golden-brown crust forms.
Step 4: Transfer the seared (or unseared) prime rib, bone-side down, to a roasting pan fitted with a rack. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone. Roast in a preheated oven at 250°F (120°C) until it reaches your desired internal temperature (e.g., 120-125°F for medium-rare).
Step 5: Once the roast reaches your desired temperature, remove it from the oven. Tent it loosely with foil and let it rest on a cutting board for at least 30-45 minutes. This allows the juices to redistribute and for carry-over cooking to occur.
Step 6: After resting, transfer the prime rib to a sturdy cutting board. Using a sharp carving knife, slice along the bones to remove the roast from the rib rack.
Step 7: Slice the roast against the grain into desired thickness. Serve immediately with any accumulated pan juices or homemade Au Jus.