Remove the prime rib from the refrigerator 2 to 4 hours before cooking
Pat the roast dry with paper towels
Season all sides generously with salt and black pepper
Add garlic, rosemary, thyme, or other desired seasonings
Preheat the oven to 450°F
Place the roast fat side up on a rack in a roasting pan
Insert a meat thermometer into the thickest part of the roast, avoiding bone
Roast at 450°F for 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
140°F to 145°F for medium
Remove the roast from the oven when it is 5°F to 10°F below the target temperature
Tent loosely with foil
Rest the roast for 20 to 30 minutes
Slice against the grain
Serve immediately