Score the fat cap of the prime rib about ⅛" (0.5 cm) deep in a crosshatch pattern.

Season all sides of the roast very generously with coarse kosher salt and cracked black pepper. Use at least 2-3 four-finger pinches of salt and pepper per side.

Place the seasoned roast on a wire rack over a baking tray and refrigerate uncovered for at least 4 hours, preferably overnight. This dry brine enhances flavor and helps dry the exterior for better browning.

Remove the roast from the fridge about 4 hours before cooking to bring it to room temperature.

Preheat the oven to 500°F (260°C).

Drizzle the roast with neutral oil and rub it evenly over the surface, ensuring you don't disturb the salt and pepper crust.

Place the roast on a foil-lined baking tray with a wire rack and sear in the oven for 15-20 minutes, or until the exterior is golden brown.

Reduce the oven temperature to 250°F (120°C). Insert a probe thermometer into the thickest part of the roast. Roast for 2.5-3 hours, or until the internal temperature reaches 125°F (52°C) for medium.

Remove the roast from the oven, tent loosely with foil, and let rest for 30 minutes before slicing.

Combine all ingredients in a saucepan. Bring to a simmer over medium heat and reduce by 40-50%, about 15 minutes.

Add rendered beef drippings from the roast (about 2-3 T) for extra flavor. Skim off excess fat if needed.

Taste and adjust salt as needed. Serve warm.

Combine all ingredients in a bowl and whisk until smooth and well blended.

Taste and adjust seasoning if necessary.