Prepare the roast: Remove the Standing Rib Roast from the refrigerator at least 1 hour before cooking to bring it to room temperature. Preheat your oven to 450°F (230°C).

Season: Rub the roast generously with olive oil, then coat it with minced garlic, chopped rosemary, thyme, salt, and pepper. If using, spread a thin layer of Dijon mustard on the roast before applying the seasonings.

Roast the meat: Place the seasoned roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part of the roast (avoiding bones). Roast in the preheated oven for about 15 minutes to create a nice sear.

Reduce heat: After 15 minutes, lower the oven temperature to 350°F (175°C). Continue roasting for approximately 1.5-2 hours, or until the thermometer reads 125°F (51°C) for medium-rare, or 130°F (54°C) for medium. Remember, the roast will continue to cook slightly as it rests.

Baste and rest: During the last 30 minutes of roasting, you can baste the roast with melted butter to enhance its flavor and juiciness. Once done, remove the roast from the oven and let it rest, covered loosely with foil, for at least 20 minutes before carving.

Carve and serve: Slice the roast into thick cuts, serve, and enjoy with your favorite sides.