Step 1: Remove the rib roast from its packaging and pat it thoroughly dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper. Place the seasoned roast on a wire rack set inside a rimmed baking sheet. Allow it to air dry, uncovered, in the refrigerator for at least 6-12 hours, or even up to 24 hours. Remove the roast from the refrigerator at least 2-3 hours before cooking to allow it to come to room temperature.
Step 2: In a small bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, and olive oil. Mix well to form a paste.
Step 3: Generously spread the herb-garlic paste all over the surface of the rib roast, massaging it into the meat.
Step 4: Preheat your oven to a high temperature of 450°F (232°C).
Step 5: Place the prepared rib roast, fat-side up, on the wire rack in the roasting pan. Roast in the preheated oven for 15-20 minutes to sear the exterior. Then, reduce the oven temperature to 325°F (163°C) and continue roasting.
Step 6: Insert a reliable meat thermometer into the thickest part of the roast, avoiding bones. Cook until the internal temperature reaches your desired doneness: 120-125°F (49-52°C) for rare, 125-130°F (52-54°C) for medium-rare, 130-135°F (54-57°C) for medium.
Step 7: Once the rib roast reaches the desired internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest on the cutting board for at least 20-30 minutes (up to an hour for larger roasts). This crucial step allows the juices to redistribute.
Step 8: After resting, carve the rib roast against the grain into thick slices. Serve immediately.