Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.

Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.

Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).

Remove roast from the oven and let rest for 10 to 20 minutes before carving. Remove the foil before slicing and serving.