1-Remove the prime rib from the refrigerator and let it rest at room temperature for 4 hours.

2-Optional: For bone-in roasts, bone and tie the roast or ask your butcher to do it.

3-Preheat the oven to 500°F (260°C) with the rack in the middle position.

4-Pat the roast dry, then cut ½-inch slits on the top and insert the sliced garlic for extra flavor.

5- Rub the entire roast with 3 tablespoons of olive oil to help the seasonings stick and add moisture.

6-Combine 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, and 2 tablespoons kosher salt; coat the roast evenly with this mix.

7-Place the roast bone-side down (fat-side up) in a roasting pan or on a wire rack over a baking sheet for better air flow.

8-Insert a digital meat thermometer into the thickest part of the roast to monitor the temperature accurately.

9-Roast at 500°F for 5 minutes per pound for example, about 45 minutes for a 9-pound roast to create a delicious crust.

10-Turn off the oven without opening the door, and let the roast rest inside for 2 hours until it reaches 135°F for medium-rare.

11-If the temperature stalls, briefly turn the oven back to 500°F, then turn it off again without peeking.

12-Remove the roast, cover it loosely with foil, and let it rest for 10 20 minutes before carving to lock in the juices.

13-Carve against the grain and serve it up for a meal everyone will love.