1. Remove the prime rib from the refrigerator 1–2 hours before cooking to bring it to room temperature.

2. Preheat oven to 450°F (230°C).

3. In a bowl, combine salt, pepper, garlic powder, onion powder, rosemary, thyme, minced garlic, and olive oil or butter to create a paste.

4. Pat roast dry and coat evenly with the herb paste.

5. Place roast bone-side down in a roasting pan and roast for 15–20 minutes.

6. Reduce oven temperature to 325°F (165°C) and continue roasting 1 1/2–2 hours, until internal temperature reaches 120–125°F (49–52°C) for medium-rare.

7. Transfer roast to a board, tent with foil, and let rest for 20–30 minutes.

8.

9. Increase oven temperature to 425°F (220°C).

10. Combine flour, milk, eggs, and salt in a bowl; whisk until smooth. Rest 10 minutes.

11. Add beef drippings to a muffin tin and place in oven until very hot.

12. Pour batter into each well halfway up.

13. Bake 20–25 minutes, until puffed and golden.

14. Serve prime rib with Yorkshire puddings and pan jus or gravy.