Remove the prime rib roast from the refrigerator at least 1-2 hours before cooking to allow it to come to room temperature. This ensures more even cooking. Pat the roast dry thoroughly with paper towels; a dry surface promotes a better crust.

In a small bowl, combine the minced garlic, chopped rosemary, thyme, sage (if using), coarse sea salt, freshly ground black pepper, and olive oil. Mix well until a thick paste forms.

Generously rub the herb paste all over the entire surface of the prime rib roast. Make sure to get into all the crevices. For best results, you can do this step the night before and let the roast marinate in the refrigerator, covered. If marinating overnight, bring it to room temperature for 1-2 hours before roasting.

Preheat your oven to a high temperature, 450°F (230°C). Place an oven-safe roasting rack in a shallow roasting pan.

For an extra crispy crust, you can sear the roast on all sides in a large, oven-safe skillet over high heat with 1-2 tablespoons of oil before transferring to the roasting pan. This step takes about 2-3 minutes per side.

Place the seasoned prime rib fat-side up on the roasting rack in the preheated 450°F (230°C) oven for 15-20 minutes. This initial high heat creates a beautiful crust.

After the initial high-heat roast, reduce the oven temperature to 325°F (160°C). Continue to roast until an internal thermometer inserted into the thickest part of the roast, away from the bone, reaches your desired doneness: Rare: 120-125°F (49-52°C) Medium-Rare: 125-130°F (52-54°C) Medium: 130-135°F (54-57°C) *Remember, the temperature will rise by 5-10°F during resting.* A 4-5 pound boneless prime rib typically takes 1.5 to 2.5 hours at 325°F (160°C) after the initial sear.

This is crucial! Once the desired internal temperature is reached, remove the prime rib from the oven, transfer it to a cutting board, and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving. Resting allows the juices to redistribute, resulting in a more tender and flavorful roast.

While the roast rests, you can make a simple pan sauce. Carefully pour off any excess fat from the roasting pan, leaving behind the flavorful drippings. Place the pan on the stovetop over medium heat. Deglaze the pan with 1/2 cup beef broth or red wine, scraping up any browned bits from the bottom. Simmer for a few minutes until slightly reduced. Season to taste.

Carve the prime rib against the grain into thick slices. Serve immediately with the pan drippings, if desired.