Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
Preheat your oven to 450°F (232°C). Pat the roast dry with paper towels. Rub the entire surface with canola oil and season generously with kosher salt.
Place the seasoned roast in a roasting pan, bone-side down. Roast in the preheated oven for 20 minutes.
After 20 minutes, reduce the oven temperature to 325°F (163°C) without opening the oven door. Continue roasting until the internal temperature reaches about 130°F (54°C) for medium-rare.
Once the roast reaches the desired temperature, remove it from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes.
After resting, transfer the roast to a cutting board. Using a sharp knife, slice the roast against the grain to your desired thickness.
