In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir until everything is well mixed.

Heat the olive oil in a large skillet over medium-high heat. Pat the prime rib dry with paper towels. Once the oil is hot, place the prime rib in the skillet. Sear each side for about 3-4 minutes until a nice brown crust forms.

Remove the seared prime rib from the skillet and let it cool slightly. Rub the garlic herb butter mixture all over the roast, making sure it's evenly covered.

Preheat your oven to 325°F (163°C). Place the butter-coated prime rib on a roasting rack inside a roasting pan.

Roast in the oven for about 20-25 minutes per pound. Keep an eye on the internal temperature, aiming for 125°F for rare, 135°F for medium-rare, or 145°F for medium.

Once the prime rib reaches your desired temperature, take it out of the oven. Tent it loosely with foil and let it rest for at least 15-20 minutes to allow the juices to settle. The internal temperature of the prime rib will increase up to 10 degrees while resting.

After resting, slice the prime rib against the grain into thick slices. Serve with mashed potatoes, green beans and a side of au jus sauce. Enjoy!