Preheat your oven to 450°F (230°C). Place the roasting pan with rack in the oven to warm slightly. This ensures even cooking for the prime rib.

In a small bowl, mix softened butter, minced garlic, rosemary, thyme, salt, black pepper and paprika. Stir until it forms a smooth paste for rubbing.

Pat the roast dry with paper towels. Rub the herb butter all over the prime rib. Make sure every side is coated evenly for maximum flavor.

Put the prime rib on the roasting rack in the pan. Fat side up. This allows the meat to stay juicy and the crust to form beautifully while roasting.

Place the pan in the preheated oven. Roast for 15 minutes at 450°F. This helps form a golden crust on the outside of the meat.

After 15 minutes, reduce oven heat to 325°F (160°C). Continue roasting for 1 hour 45 minutes to 2 hours. Check doneness using a meat thermometer for medium-rare.

Insert an oven-safe thermometer into the thickest part of the roast. Remove from oven at 130–135°F for medium-rare. Let it rest before slicing.

Cover the roast loosely with aluminum foil. Let it rest for 20 minutes. This keeps the juices inside and makes slicing easier.

Place the roasting pan on the stove over medium heat. Add beef broth to loosen browned bits. Stir to create a simple pan sauce for serving with the roast.

Cut the prime rib into thick slices. Serve immediately with pan juices or your favorite sauce. Enjoy tender, flavorful meat with crispy crust.