Season the roast well on all sides with salt and pepper and place in a roasting pan.
Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.
Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° - 115° internally using a thermometer. I like to check the temperature of it after 60 minutes to see where I’m at.
With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.
Remove the rib roast and potatoes form the pan and let the roast rest in the pan for 10-15 minutes.
Slice and serve.
Make-Ahead: This recipe is meant to be eaten as soon as it is done resting. How to Store: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all. Slice the roast into desired portions and add it a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.These times and temperatures above will render a medium-rare to medium internal temperature.I highly recommend investing in a good real-time read thermometer.Feel free to ask your butcher to “french” the bones to expose them if you do not want to do it.The ribeye roast cap is the outer rim of the prime rib that helps to provide all the flavor.Your butcher can truss the roast for you.The roast does not need to be bone-in, but it does make it look beautiful and can add flavor.If you notice the bones starting to brown too fast, cover them with foil.When resting the roast once it’s done cooking you can cover it with foil, but it isn’t necessary.I like to check the temperature of the meat after being in the oven at 325° for 60 minutes.When the meat rests after cooking it will rise another 15-20°.