Preheat your oven to 450°F (230°C).

In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, salt, and pepper.

Rub this mixture all over the rib roast, making sure to coat it evenly.

Place the roast, fat-side up, on a rack in a roasting pan.

Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch the bone.

Transfer the roast to the preheated oven and roast for 15 minutes.

Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness. For medium-rare, roast until the thermometer reads 135°F (57°C). For medium, roast until the thermometer reads 145°F (63°C).

Once the roast reaches the desired doneness, remove it from the oven and let it rest for 15-20 minutes before carving.

Carve the roast into thick slices and serve.