Remove the prime rib from the refrigerator 2 to 3 hours before cooking (minimum 1 hour for smaller roasts). Pat dry with paper towels. Bringing the meat toward room temperature promotes even cooking.

Prepare seasoning rub

In a small bowl, combine kosher salt, coarsely ground black pepper, garlic powder, chopped rosemary, chopped thyme, and olive oil. Mix to form a loose paste.

Season the roast

Place the roast fat-cap up on a rack in a roasting pan. Rub the entire surface liberally with the seasoning paste, pressing it into any crevices. If roast has a frenched bone, season between bones as well.

Preheat oven and initial high-heat sear

Preheat oven to 500°F (260°C). Position oven rack so roast will sit in the center of the oven. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Put the roast in the oven and roast at 500°F (260°C) for 15 minutes to create a flavorful crust.

Lower temperature and continue roasting

After 15 minutes, reduce oven temperature to 325°F (165°C) without opening the door if possible. Continue roasting until internal temperature reaches 115°F–120°F (46°C–49°C) for rare, 125°F–130°F (52°C–54°C) for medium-rare, or 135°F (57°C) for medium — this typically takes about 12–15 minutes per pound at 325°F but will vary by roast size. Start checking at about 45 minutes total cook time. Use the probe or an instant-read thermometer to verify temperature.

Rest the roast

Once the roast reaches target internal temperature, remove it from the oven, transfer to a cutting board, tent loosely with foil, and rest for 20–25 minutes. Carryover cooking will raise the internal temperature by roughly 5–10°F (3–6°C). Resting allows juices to redistribute for a juicy roast.

Carve

If roast is bone-in, remove bones to slice the meat across the grain into 1/2‑inch to 3/4‑inch thick slices. Serve immediately with pan sauce if using.

Finishing and pan sauce (optional)

Collect pan drippings

While the roast rests, place the roasting pan over two burners set to medium heat (or pour drippings into a skillet). Skim off excess fat until about 1–2 tablespoons remain along with brown fond.

Sauté shallot and deglaze

Add 1 tablespoon unsalted butter to the pan with the shallot and sauté 1–2 minutes until softened and translucent. Pour in the red wine or 120 ml beef stock to deglaze, scraping up browned bits with a wooden spoon. Reduce by about half (2–3 minutes).

Add stock and reduce

Add 240 ml beef stock and Worcestershire sauce. Simmer gently until sauce reduces and slightly thickens, about 6–8 minutes. Taste and season with salt and pepper.

Finish sauce

Off the heat, swirl in the remaining 1 tablespoon butter (or the cubed cold butter) to add shine and body. Strain the sauce into a small gravy boat if desired.

Serve

Slice the rested prime rib and spoon pan sauce over slices or serve sauce on the side.