• Place the rib roast fat-side up, in a roasting pan and allow it to come to room temperature for at least 4 hours.
• Preheat an oven to 500°F (260 degrees C).
• Combine butter, pepper, and herbes de Provence in a bowl and spread the seasoning over the roast. Next, season the roast generously with salt.
• Roast the prime rib in the preheated oven for 20 minutes. Turn the oven off and let the roast sit in the oven with the door closed for 2 hours. Do not open the door, the roast will continue to cook during this time. Once 2 hours have passed, check the temperature.
• An instant-read thermometer is a must. When inserted into the center of the roast, it should read 130-135°F for medium-rare.
• When the thermometer registers 130-135°F, remove it from the oven
• Transfer roast to a cutting board, slice roast across the grain, and serve.

To make the Au Jus

• Place the roasting pan on the stovetop on medium-low.
• Whisk in the Worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan.
• Reduce the heat and add the beef broth. Bring to a simmer and reduce slightly. Taste and add salt if needed. Serve with prime rib.