Pat the rib roast dry with paper towels
Trim excess surface fat if needed
Rub the roast all over with kosher salt
Add freshly ground black pepper
Coat with minced garlic or garlic powder
Add chopped rosemary or thyme
Rub with a little olive oil or softened butter
Season the sides and ends evenly
Let the seasoned roast rest uncovered or loosely covered in the refrigerator for several hours or overnight
Bring the roast to room temperature before cooking