Remove your prime rib roast from the refrigerator 1 hour ahead of cooking.

Preheat the oven to 450°F. Prepare a roasting pan fitted with a wire rack. Set aside.

Pat the roast dry with paper towels. Then score the fat on the outside about 1/8-inch deep using a sharp knife in a diamond pattern.

Rub the meat on all sides with the oil, followed by the salt and pepper. Place the roast fat-side up in the roasting pan.

Add fresh herbs around the roast.

Place the meat in the oven and roast for 10 minutes. Then reduce the heat to 325°F. Every 30-60 minutes, baste the meat by spooning of bulb-basting the pan juices onto the meat.

After 60-90 minutes, start checking the internal temperature of the meat.

Insert the probe of an instant-read thermometer into the center of the roast: 115°F is rare, 125°F is medium-rare, 135°F is medium, 140°F is medium-well and 145°F is well-done.

When your desired doneness is reached, remove the roast to a carving board and cover with foil. Let it rest for about 15 minutes to allow the juices to redistribute throughout the meat.

Slice against the grain. Serve and enjoy!