At least three hours prior to cooking, remove Prime Rib Roast from fridge and place on a rack inside a roasting pan. Use 1 1/2 tbsp Kosher Salt and rub all over the roast. Let sit at room temperature, loosely covered with plastic wrap or foil for 3 hours, to allow to come to room temperature.
After 3 hours, use paper towels to remove any excess moisture from the roast and wipe up any juices that have fallen to the bottom of the pan.
Combine the remaining salt, pepper, extra virgin olive oil, rosemary and thyme and garlic in a small dish and rub all over the room temperature roast. Insert a digital probe thermometer into the thickest part of your roast.
Place oven rack in the bottom 1/3 of your oven and preheat to 500 degrees F. Roast for 15 minutes, then reduce heat to 325 degrees F. until the internal temperature reaches your desired doneness. (see chart in notes)
Remove roast from the oven and loosely cover with foil and let rest for 30 minutes before slicing. Enjoy!
RARE - pull out at 115°F > final rested temp = 120-129°F
MEDIUM RARE - pull out at 125°F > final rested temp = 130-134°F
MEDIUM - pull out at 130°F > final rested temp = 135-144°F
MEDIUM WELL - pull out at 140°F > final rested temp = 145-154°F
WELL - pull out at 150°F > final rested temp = 155-164°F