Remove any excess fat or tough sinew from the outside of the roast.

Tie some kitchen twine around the prime rib to keep the shape while it roasts.

Set the oven to bake at 250°F/ 120°C (not convection) and adjust the rack to the middle. While the oven preheats, place a roasting rack over a tin foil lined roasting pan.

In a food processor, add the olive oil and garlic to the thyme, and pulse until finely chopped. Finish by adding the salt and black pepper.

Generously season the prime rib with the rub and place it on the prepared roasting rack.

Place the seasoned prime rib in the preaheatd oven and roast for 2.5 hours or until a meat thermometer inserted in the thickest part of the prime rib reads: medium rare= 115°F/ 45°C Medium = 125°F/ 50°C Medium Well = 135°F/ 58°C

Transfer the prime rib to a heat-proof surface then increase the oven temperature to 500°F/ 260°C.

Once the oven is up to the right temperature, return the prime rib into the over and sear for 5 minutes or until crispy and golden brown.

Turn the oven off, the transfer the prime rib to a heat-prood surface. Allow your roast to rest to prevent the prime rib from drying out by letting the juices redistribute.

After removing the butchers twine, slice the prime rib to your desired thickness. Serve alongside your favorite sauce and garnishes.