Trim prime rib roast of all extra fat. Twenty four hours before cooking, season liberally with coarse salt, coarse pepper, garlic, and other seasonings of choice, and refrigerate in a heavy zip lok bag.
Preheat oven to 500 degrees. Place a thermometer into the center of the roast and set temperature for 140 degrees for medium rare beef. Cook at 500 degrees for 20 minutes; reduce oven heat to 250-275 degrees until desired temperature is reached.
Let roast stand for 30 minutes before slicing.