Preheat the oven to 450°F (230°C).
In a bowl, mix garlic, salt, pepper, olive oil, rosemary, thyme, onion powder, and smoked paprika to create a paste.
Rub the mixture all over the prime rib roast, ensuring it’s evenly coated.
Place the roast on a rack in a roasting pan and roast for 20 minutes at 450°F (230°C).
Reduce the temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the roast from the oven and let it rest for 20-30 minutes before slicing.
For the Au Jus:
In a saucepan, combine beef broth and red wine.
Bring to a simmer and reduce by half. If you prefer a thicker sauce, mix cornstarch with water and add it to the simmering mixture, stirring until thickened.