Take the roast out of the fridge 1 to 2 hours before cooking.
Preheat oven to 450˚F.
Pat dry roast with paper towels and generously season with salt and pepper.
Place 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.
Place 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 desired doneness. I suggest to remove from oven when internal temperature reads 115˚F. Estimate around 15 to 20 minutes of cooking-time per pound. Please use an Instant Read Thermometer and start checking for doneness around the 50-minute mark. The amount of cooking time will also depend on the size of the roast.
Transfer roast to a cutting board and let stand 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 stovetop burners and cook over medium heat.
Whisk in 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 beef broth and continue to cook for 5 minutes, or until slightly reduced and heated through.
Serve Prime Rib with Au Jus.
WW FREESTYLE POINTS: 19
NET CARBS: 1 g