Remove the prime rib roast from the refrigerator at least 2 hours before cooking to allow it to come to room temperature.

Preheat your oven to 450°F (230°C). Position the oven rack in the lower third of the oven.

In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, kosher salt, black pepper, and olive oil. Mash with a fork until a smooth paste forms.

Pat the roast completely dry with paper towels. Rub the garlic-herb paste generously over the entire surface of the meat, focusing on the top fat cap.

Place the roast, bone-side down, in a roasting pan. The bones act as a natural rack.

Roast at 450°F (230°C) for 20 minutes to sear the exterior and set the crust.

Reduce the oven temperature to 325°F (165°C). Do not open the oven door during this transition.

Continue roasting until an instant-read thermometer inserted into the thickest part of the meat reads 120°F (49°C) for medium-rare. This typically takes 13-15 minutes per pound total cooking time.

Remove the roast from the oven and transfer it to a carving board. Tent loosely with aluminum foil.

Let the meat rest for at least 30 minutes before carving to allow the juices to redistribute.

Slice the roast between the bones into thick cuts and serve immediately.