Remove your beef Prime Rib from the refrigerator and sprinkle sea salt generously over the surface. Let it rest on the counter for 1 hour.

In a medium bowl, combine ¼ cup of olive oil, minced garlic, 1 ½ teaspoons of sea salt, freshly ground black pepper, chopped rosemary, and thyme to create a thick herb paste.

Pat the Prime Rib dry with paper towels and massage the herb paste evenly over all sides of the meat.

Preheat your oven to 500°F (260°C) and place the herb-covered Prime Rib in a roasting pan. Roast for 15 minutes.

After 15 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting until it reaches an internal temperature of 125°F for medium-rare.

Once the roast reaches the desired temperature, remove it from the oven, tent with foil, and let it rest for 30 minutes.

Slice the Prime Rib against the grain and serve, optionally with horseradish.