Prepare the Roast: Pat the prime rib dry with paper towels. This is crucial for browning.

Season the Roast: Combine the softened butter, minced garlic, rosemary, thyme, salt, pepper, and garlic powder in a small bowl.

Generously rub the garlic butter mixture all over the prime rib, ensuring every surface is coated.

Dry Brine: Salt the prime rib generously 24 hours in advance and leave uncovered in the fridge. This allows the salt to penetrate the meat, seasoning it from the inside out and helping it retain moisture.

Slow Roast: Place the prime rib on the rack in the roasting pan. Preheat your oven to 250°F (120°C). Roast for approximately 2-3 hours, or until the internal temperature reaches 115-120°F (46-49°C) for medium-rare. Use a probe thermometer inserted into the thickest part of the roast to monitor the temperature.

Rest: Remove the prime rib from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Sear: Preheat your oven's broiler to high. Remove the foil and return the prime rib to the roasting pan. Broil for 3-5 minutes, or until the top is nicely browned and crusty. Watch it carefully to prevent burning! Alternatively, you can sear in a hot pan on the stovetop.

Final Rest and Carve: Remove the prime rib from the oven and let it rest for another 10 minutes before carving.

Carve against the grain into 1/2-inch thick slices.

Serve: Serve immediately and enjoy!