Choose a bone-in or boneless prime rib roast
Bring the roast to room temperature for 1 to 2 hours
Pat the roast dry with paper towels
Trim excess fat if needed, leaving a thin fat cap
Season generously with salt and black pepper
Add garlic, rosemary, thyme, or other preferred herbs if desired
Place the roast fat side up on a rack in a roasting pan
Preheat the oven to 450°F
Roast at 450°F for 15 to 20 minutes
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches desired doneness
Use a meat thermometer inserted into the thickest part of the roast
Remove at 120°F to 125°F for rare
Remove at 130°F to 135°F for medium rare
Remove at 140°F to 145°F for medium
Let the roast rest for 20 to 30 minutes
Slice against the grain
Serve with pan juices or au jus if desired