Remove the roast from the refrigerator at least two hours before you plan to cook it. This allows the meat to reach room temperature, which ensures that it cooks evenly from the center to the edges. Pat the meat dry with paper towels to remove any excess moisture.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir the mixture until it forms a thick paste. This herb rub will create the flavorful crust that prime rib is famous for.
Generously coat the entire surface of the roast with the herb mixture. Use your hands to press the seasoning into the meat, making sure every side is well covered. If your roast is not already tied, you can use kitchen twine to secure it into a uniform cylindrical shape.
Preheat your oven to 450 degrees Fahrenheit. Place the roast in a heavy roasting pan, fat side up. Cook the meat at this high temperature for 15 to 20 minutes. This initial blast of heat locks in the juices and starts the browning process for a beautiful crust.
Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until a meat thermometer inserted into the thickest part of the roast reaches your desired level of doneness. For medium-rare, aim for 120 to 125 degrees Fahrenheit. This usually takes about 15 to 20 minutes per pound.
Once the meat reaches the target temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 20 to 30 minutes. During this time, the internal temperature will rise slightly and the juices will redistribute. Slice the meat into thick portions and serve with the pan juices mixed with broth and balsamic vinegar.
