Remove the rib roast from the refrigerator 1 to 2 hours before cooking
Pat the roast dry with paper towels
Preheat the oven to 450°F
Season the roast generously with salt and black pepper
Rub the roast with oil, garlic, and herbs if desired
Place the roast bone-side down in a roasting pan
Insert a meat thermometer into the thickest part of the roast, avoiding bone
Roast at 450°F for 15 to 20 minutes
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches 120°F to 125°F for rare, 130°F to 135°F for medium-rare, or 140°F for medium
Remove the roast from the oven
Tent loosely with foil
Rest the roast for 20 to 30 minutes
Slice between the bones or into desired portions
Serve immediately