• Prep. Take the rib roast from the fridge and let it sit at room temperature for 1 to 2 hours before cooking.
• Preheat the oven to 450˚F.
• Prep the rib roast. Pat the roast dry with paper towels and generously season it with salt and pepper. Place the roast in a roasting pan and set aside.
• Make the garlicky rub. Add the 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.
• Roast. Position the beef roast in the roasting pan, bone-side down. Transfer it to the oven and cook uncovered for 30 minutes.
• Reduce the heat. Turn the oven's heat down to 350˚F and continue to cook until cooked to the desired doneness. I suggest taking the roast out of the oven when its internal temperature reaches 115°F to 120°F — it’ll keep cooking as it rests.
• Rest the meat. Remove the roast from the oven, transfer it to a cutting board, and let it rest for 20 minutes before cutting.

In the meantime, prepare the Au Jus.

• Strain the juices. 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.
• Cook down the sauce. 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.
• Finish the au jus sauce. Stir in the beef broth and continue to cook for 5 minutes or until slightly reduced and heated through.
• Serve. Slice the prime rib and serve it with the prepared au jus sauce.