Set your sous vide bath to 125F and allow the water to come up to temperature.

Using a paper towel, pat dry your Prime Rib Roast to remove any excess moisture. Season all sides generously with Kosher salt and freshly ground black pepper. Place the Prime Rib Roast in a large bag - either two-gallon zip lock or vacuum seal bag - with your fresh thyme and whole garlic cloves. Tightly your bag - either using your vacuum sealer or the water-displacement method - and place in sous vide bath. If needed, weigh down the meat with plates. Set your timer to six hours.

After six hours, remove your Prime Rib Roast from the sous vide bath, transfer to a rack on a sheet pan and discard the bag. Using paper towels, pat dry the meat to remove any extra moisture.

On your stovetop or grill, preheat a well-oiled cast iron griddle over medium to high heat. Carefully sear all sides of your Prime Rib Roast on the hot griddle. Slice and serve immediately!