Preheat oven to 325 degrees F
One to two hours before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
1. In a small saucepan combine the olive oil, garlic, rosemary, thyme and sage. Cook over low heat for 15 to 20 minutes to impart the flavor of the herbs into the oil. Set aside to cool.
2. Liberally coat the prime rib with the olive oil/herb mixture.
3. In a small bowl combine the Kosher salt, Montreal Steak Seasoning, and freshly ground black pepper. Press salt into the prime rib to create a crust.
4. Place prime rib into a roasting pan with a wire rack for even heat distribution around the prime rib.
5. Cook the roast for 2.5 hours (roughly 15 minutes per pound) or until your meat thermometer reads 125 degrees F. The roast will continue to cook after you remove it from the oven and additional 10 degrees for a perfect medium rare.
6. Transfer the roast to a carving board and tent with foil. Let rest for 15 to 30 minutes.
7. Meanwhile, remove the fat from the pan drippings avoiding as much salty crust as possible and is a small saucepan combine 1/2 cup of pan drippings with wine, broth, and thyme. Cook until reduced by half. Season with salt and pepper, to taste. Be careful not to use too much of the pan drippings because it could make your Au Jus too salty.
8. Slice meat as desired and serve with Thyme Au Jus and a horseradish sauce that will make your face pucker and your brain melt.