Remove the rib roast from the refrigerator 1 to 2 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 preferred seasonings if desired
Preheat the oven to 450°F
Place the roast bone-side down in a roasting pan or on a rack in a 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 the desired doneness
Remove the roast at 120°F to 125°F for rare
Remove the roast at 130°F to 135°F for medium-rare
Remove the roast at 140°F to 145°F for medium
Tent the roast loosely with foil
Rest the roast for 20 to 30 minutes before slicing
Slice against the grain and serve