Mix garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Rub all over the roast.
Place roast bone-side down in a roasting pan.
Roast for 15 minutes at 450°F, then reduce to 325°F (165°C) and cook 13–15 minutes per pound for medium-rare.
Let rest 20 minutes before slicing.
Optional: Make au jus by adding beef broth to the pan drippings, simmering, and straining. Serve with roasted vegetables, mashed potatoes, or a side of horseradish sauce for the ultimate feast!
Perfect Prime Rib Roast
