Take the prime rib out of the refrigerator and let it sit at
room temperature for 1 hour. This will help the meat cook
evenly.
Preheat your oven to 450°F.
Pat the prime rib dry with paper towels and rub it all over
with the olive oil.
Season the prime rib generously with salt and pepper.
In a small bowl, mix together the minced garlic, rosemary,
and thyme. Rub this mixture over the prime rib.
Place the prime rib, fat side up, in a roasting pan and roast it
in the oven for 15 minutes.
Reduce the oven temperature to 325°F and continue roasting
the prime rib until it reaches an internal temperature of
120°F to 125°F for medium-rare, about 2 to 2 1/2 hours. Check
the temperature with a meat thermometer inserted into the
thickest part of the roast.
Remove the prime rib from the oven and let it rest for 15
minutes. This will allow the juices to redistribute throughout
the meat and make it easier to carve.
Carve the prime rib into thin slices and serve immediately.