Take the roast out of the fridge 1 to 2 hours before cooking.
Preheat oven to 450˚F.
Pat dry the roast with paper towels and generously season with salt and pepper. Place the roast in a roasting pan and set aside.
Add olive oil, rosemary leaves, thyme leaves, and garlic cloves to a food processor or blender; process until chopped up and well combined.
Rub the prepared garlic mixture all around the roast.
Position the roast in the roasting pan, bone-side down.
Cook, uncovered, for 30 minutes.
Reduce heat down to 350˚F and continue to cook until cooked to the desired doneness.
Transfer the roast to a cutting board and let it rest for 20 minutes before cutting.
In the meantime, prepare the Au Jus.
Take the pan juices and strain them through a mesh sieve into a large measuring cup. Discard the bits in the mesh sieve, and pour the strained liquid back into the roasting pan.
Place the roasting pan over the stovetop burners and cook over medium heat.
Whisk in the Worcestershire Sauce and wine; scrape up all the browned bits from the bottom of the pan. Bring to a boil and cook for 2 minutes.
Stir in the beef broth and continue to cook for 5 minutes or until slightly reduced and heated through.
Serve the Prime Rib with Au Jus.