Step 1: Remove the prime rib roast from the refrigerator at least 2-3 hours before cooking. Pat it completely dry with paper towels.
Step 2: In a small bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, coarse sea salt, freshly cracked black pepper, and olive oil. Mix until a thick paste forms.
Step 3: Generously rub the herb-garlic paste all over the entire prime rib roast, ensuring all surfaces are coated.
Step 4: Preheat your oven to 250°F (120°C).
Step 5: Place the prime rib roast, fat-side up, on a roasting rack set inside a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Roast for 2.5 to 4 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Step 6: Once the desired internal temperature is reached, remove the roast from the oven. Tent it loosely with foil and let it rest on a cutting board for at least 30 minutes, or up to an hour. The temperature will continue to rise during this time.
Step 7: After resting, increase your oven temperature to 450°F (230°C). Remove the foil from the roast. Place the roast back into the hot oven for 10-15 minutes, or until a beautiful, golden-brown crust forms.
Step 8: Remove the prime rib roast from the oven and transfer it to a clean carving board. Carve against the grain into thick slices and serve immediately.