Remove the whole rib eye roast from the refrigerator and let it rest at room temperature for 30-60 minutes prior to cooking.

Preheat your oven to 500°F while you prepare the seasoning mix and gather your equipment.

In a mixing bowl, combine 6 tablespoons of olive oil with 1/2 cup of kosher salt, 4 tablespoons of crushed tri-color peppercorns, 1/2 cup of minced garlic, and the fresh rosemary and thyme. Mix well until all the ingredients are evenly coated.

Pat the rib eye roast dry with paper towels, then rub the seasoning mix generously all over the meat.

Heat a heavy skillet over medium-high heat. Carefully place the seasoned prime rib in the skillet and sear for about 3 minutes on each side until a deep brown crust forms.

Transfer the seared prime rib roast, fat side up, to a roasting pan. Roast it in the preheated oven at 500°F for approximately 20-25 minutes.

After the initial roast, lower your oven temperature to 300°F and insert a meat thermometer into the thickest part of the roast.

Once your prime rib has reached the desired temperature, remove it from the oven and cover it with aluminum foil. Let it rest for at least 20 minutes.

After resting, transfer the prime rib to a cutting board and slice it to your preferred thickness. Serve with your choice of sides.