Remove prime rib from the refrigerator and allow it to come to room temperature for 2-3 hours.
Once the roast has come to room temperature, pat it dry with paper towels and place it in a roasting pan. Set aside while you prepare the garlic butter.
Finely mince 5 cloves of garlic on a cutting board and set aside.
In a small bowl, combine the butter, minced garlic, sea salt, thyme, rosemary, and parsley with a spoon or small spatula.
Preheat the oven to 500 degrees. Using your hands or a pastry brush, apply the garlic herb butter to the roast, concentrating most of the mixture on the top and thinner layer on the sides as the butter and garlic can drip down and burn in the roasting pan. Place the roast in the bottom third of the oven and roast for 15 minutes.
After 15 minutes remove the roast from the oven. Lower the temperature to 325 degrees and insert an oven-safe probe thermometer in the thickest part of the meat and avoid touching bones. Return the roast to the oven and cook until the thermometer reaches 120 degrees. This will produce a medium-rare roast. See notes for additional cooking times and preferences.
Allow the meat to rest tented with foil for 20-30 minutes before carving. You can monitor the temperature and it will continue to cook when it is resting. At 130 degrees it will be a perfect medium-rare.
While the meat is resting, prepare the jus. In a medium saucepan on medium heat melt the beef drippings and whisk in the flour until thick and combined.
Slowly add in the beef broth and whisk to incorporate.
Allow the mixture to cook for about 5 minutes stirring occasionally. Remove the pan from the heat and stir in the Worcestershire sauce and the salt and pepper.
Transfer the rested roast to a carving board. Slice against the grain.
Enjoy with the jus or any condiments and sides that you enjoy!