Prepare the prime rib roast:

Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature.

Preheat your oven to 450°F (230°C).

In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, sea salt, and black pepper.

Rub the mixture all over the prime rib roast, making sure to cover it evenly.

Place the roast, bone-side down, in a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.

Roast at 450°F for 15 minutes to sear the outside, then reduce the oven temperature to 325°F (160°C).

Continue roasting for 2–2.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 20–30 minutes before carving.

Cook the Ribeye Steaks:

While the prime rib is resting, prepare the ribeye steaks.

Preheat a cast-iron skillet or grill pan over medium-high heat.

Rub the ribeye steaks with olive oil, then season both sides with sea salt, black pepper, garlic powder, and smoked paprika.

Cook the steaks for 4-5 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness.

Remove the steaks from the pan and let them rest for 5 minutes before serving.

Roast the vegetables:

Increase the oven temperature to 400°F (200°C).

Toss the asparagus and cherry tomatoes in olive oil, salt, and pepper.

Place the vegetables on a baking sheet and roast them for 15-20 minutes, until the asparagus becomes tender and the tomatoes develop blisters.

Serve:

Slice the prime rib roast into thick slices and serve with the ribeye steaks.

Plate the roasted asparagus and cherry tomatoes alongside the meat.

Garnish with fresh rosemary sprigs and serve with your favorite sauces, such as horseradish cream or red wine jus.