Preheat your oven to 500 degrees F.

Remove the rib roast from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour.

Cut the rib loin in half (optional).

Heat a heavy-bottomed skillet over high heat and add 2 tablespoons of olive oil.

Sear both halves of the roast in the skillet for about 3-4 minutes per side.

Crush the peppercorns using a rolling pin.

Mix the kosher salt, crushed peppercorns, rosemary leaves, thyme leaves, and minced garlic in a bowl.

Remove the roast from the skillet and pour the remaining olive oil over it.

Apply the seasoning mix evenly onto the meat.

Place the roast in a roasting pan and roast at 500 degrees F for 20 to 30 minutes.

Reduce the oven temperature to 300 degrees F and continue roasting until a meat thermometer registers 125 degrees F for rare or medium rare (additional 30 to 50 minutes).

Remove the roast from the oven and let it rest for at least 20 minutes before slicing.

Slice the roast against the grain with a sharp carving knife.

Serve on a large platter with garnished herbs and drippings in a gravy boat.