Step 1: Temper the roast. Remove the standing rib roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. Pat it thoroughly dry with paper towels.
Step 2: Prepare the herb rub. In a small bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, coarse kosher salt, freshly ground black pepper, and olive oil. Mix to form a paste.
Step 3: Season the roast. Generously rub the herb paste all over the standing rib roast, ensuring it covers the fat cap and sides. If desired, lightly score the fat cap in a crisscross pattern (about 1/4 inch deep).
Step 4: Preheat the oven. Preheat your oven to 450°F (230°C). Place the roast, fat-side up, on a rack in a sturdy roasting pan.
Step 5: Sear the roast. Roast at 450°F (230°C) for 15-20 minutes to create a beautiful crust.
Step 6: Reduce heat and continue roasting. After 15-20 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting. Cook for approximately 1.5-2.5 hours, or until a meat thermometer inserted into the thickest part of the meat (avoiding bone) reaches your desired temperature (e.g., 120-125°F for medium-rare).
Step 7: Rest the roast. Remove the roast from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 20-30 minutes. The internal temperature will continue to rise during this time.
Step 8: Carve and serve. After resting, remove the twine (if used) and slice the roast. If desired, separate the bones, then slice the meat against the grain into desired thickness. Serve immediately.