Trim prime rib of excess fats and pat dry with paper towels.

In a bowl, combine all ingredients for the rub. Mix well then coat entire prime rib with the rub mixture. Using butcher's twine, tie the meat, making sure all sides are tight. This ensures the meat to hold its shape together during roasting.

Chill the meat (covered) in the refrigerator at least overnight for the flavors to be absorbed by the meat.

Preheat oven to 250F. In a roasting rack lined with sheet pan, roast meat in oven for 3-4 hours. To check when the meat is done, use an instant read thermometer. Stick thermometer to the thickest section of the meat. Internal temperature should read about 140-145F. The meat should be around medium. Cut and discard butcher's twine and place meat in a large wooden cutting board. Reserve the pan drippings from the roast.

To make the au jus; in a saucepan, melt butter and mix in the flour. Whisk as you add the flour to avoid lumps and burning. Add the pan drippings together with the broth and mix well. If mixture is too thick, adjust by adding some more broth or water until desired thickness is achieved. Season sauce with salt and pepper. Serve together with the rib roast.

Serves 20