When it comes to seasoning a prime rib, keeping it simple may work the best. Season the meat the night before, if possible, but at the very least, allow a minimum of two hours between seasoning the beef and putting it in the oven. Before you season the prime rib, make sure to rub it generously with good quality olive oil. Use a coarse grind of salt; the coarser the salt crystals, the more crust you will establish on the surface of your meat- delicious! Season your ribs generously with these suggestions: ¼ cup of kosher salt combined with ¼ cup of coarse ground black pepper. Equal part of black pepper, kosher salt, and brown sugar, combined with dried oregano and paprika to taste. Two tablespoons of black pepper, two tablespoons of kosher salt, two tablespoons Herbs de Provence (typically consisting of savory, marjoram, rosemary, thyme, and oregano), and two minced cloves of garlic. Consider seasoning your prime rib the night before and then leaving uncovered in the fridge until you cook the next day. Before you put the prime rib in the oven, allow it to come to room temp for a couple of hours to prevent tough meat.