Remove the prime rib roast from the fridge and pat it completely dry with paper towels.

If it isn't already tied, use kitchen twine to tie it firmly at even intervals.

In a mixing bowl, combine kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, and thyme with a generous drizzle of olive oil to form a thick paste.

Apply the herb mixture generously all over the surface of the roast.

Cover the seasoned roast with plastic wrap and refrigerate it overnight or leave at room temperature for about 2 hours.

Preheat your oven to 450°F (230°C).

Place the prime rib bone-side down on a roasting rack set in a roasting pan and roast for 20 minutes.

Reduce the temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 130°F.

Remove the prime rib from the oven and tent it loosely with aluminum foil, letting it rest for 20 to 45 minutes.

In a saucepan, combine pan drippings with low-sodium beef broth and a splash of dry red wine, bring to simmer, and whisk in unsalted butter.

Slice the rested prime rib into thick portions and serve drizzled with au jus.