Preheat oven to 500 F. 

In a small bowl stir together 4 tablespoons room temperature butter, 2-3 teaspoons coarse sea salt, 4-6 cloves of garlic (minced), and a few sprigs of roughly chopped fresh or dried herbs (I like rosemary and thyme). 

Spread the garlic butter mixture evenly over the top (fatty side) of the prime rib. Place the prime rib fat side up in a large roasting dish or baking dish. If you have one, insert an ovenproof thermometer into the thickest part of the meat not touching fat or bone. 

Place the roast in the preheated oven. Bake at 500 F for 15 minutes, then without opening the oven, decrease the heat to 350 F and continue baking until desired doneness is reached. If you don’t have an ovenproof thermometer, check the roast with an instant read meat thermometer towards the end and continue to cook until the roast reaches your desired temperature. 

Once the beef is done (135 F for medium rare, 145 F for medium), remove it from the oven and allow it to rest for 15-20 minutes. Remember, the temperature will continue to rise 5ºF to 15ºF after removing it from the oven for an end temperature of 145 F for medium rare and 155 F for medium. Allow 15 to 20 minutes standing time. 

Meanwhile prepare the sauce (optional): Spoon ¼ cup drippings from the roast into a cast iron skillet or frying pan. Turn the heat to medium high and add 2 cloves of freshly minced garlic. Saute until fragrant, about 1 minute. 

Slowly sprinkle in 1/4 cup flour, whisking vigorously until combined. 

Slowly pour in 1 cup of red wine, whisking continuously. 

Whisk in 2 cups broth and add rosemary. Bring to a low boil, reduce the heat to medium, and simmer until the sauce thickens. Season with salt and pepper to taste. 

Once the meat has rested and the sauce is prepared, cut the roast. Snip the ties with kitchen scissors and use a very sharp knife to cut against the grain of the beef.