Remove the rib roast from the fridge about one hour before cooking. Let it reach room temperature. Pat the meat dry completely using paper towels so the surface is dry and ready for seasoning and roasting.

In a bowl, mix olive oil, salt, pepper, garlic powder, onion powder, rosemary, thyme, and minced garlic. Rub this mixture all over the roast evenly so every side is fully coated for deep flavor.

Preheat your oven to 450°F. Place a rack inside a roasting pan. This setup helps heat circulate around the meat evenly and ensures a crisp outer crust while keeping the inside juicy and tender.

Place the seasoned roast fat side up on the rack. Roast in the hot oven for 20 minutes at 450°F. Do not open the oven door during this step to lock in juices and form a crust.

Reduce oven temperature to 325°F after 20 minutes. Continue roasting for about 2 hours. Use a meat thermometer and check internal temperature until it reaches 130°F for medium rare perfection.

Remove the roast from the oven and place it on a cutting board. Cover loosely with foil and let it rest for at least 20 minutes so the juices redistribute and the meat stays tender.

Use a sharp carving knife to slice the roast against the grain. Serve warm with pan juices or gravy. Enjoy this rich and tender standing rib roast with your favorite side dishes for a perfect meal.