Make the garlic and herb paste. In a small bowl, combine garlic, chopped fresh rosemary, fresh thyme, Kosher salt, and ground black pepper. Whisk in extra virgin olive oil, mixing well, until a pourable paste forms.
– When ready, place a rack in the center of an oven. – Transfer the seasoned rib roast to a large deep skillet. Place in the oven and cook.
Cook the rib roast until the internal temperature is 115F.
Once fully cooked, remove the standing rib roast from the oven and transfer to a large carving board.
Serve immediately with au jus spooned on top and a pinch of flaky sea salt.