1-First, remove the prime rib from the refrigerator 1 hour before cooking to let it reach room temperature; this step helps it cook more evenly and keeps the meat juicy.

2-Next, adjust the oven rack to center the meat and preheat the oven to 500 degrees F; this high heat kickstarts a nice crust on the outside.

3-In a bowl, mix together the 1 ½ teaspoons salt, 2 teaspoons pepper, 2 teaspoons fresh rosemary, 1 teaspoon fresh thyme, 8 cloves garlic minced, and 1/4 cup olive oil to make a seasoning rub; spread this evenly over the roast after patting it dry.

4-Place the roast in a roasting pan with bones down if it’s bone-in, or on a rack if boneless; this setup allows for even cooking and easy handling.

5-Roast at 500 degrees F for 15 minutes, then lower the temperature to 325 degrees F and continue until the internal temperature is 5-10 degrees below your desired doneness aim for 115-120 degrees F for rare, 125-130 degrees F for medium rare, 135-140 degrees F for medium, or 145-150 degrees F for medium well.

6-Once done, tent the roast loosely with foil and let it rest for 30 minutes; this resting period lets the juices settle for a more tender result.

7-Finally, carve the roast across the grain into ½-inch thick slices and serve with horseradish if you like; slicing properly ensures each piece is easy to eat and flavorful.