Preheat oven to 500° F.
Rub prime rib with olive oil.
Combine all spices in a bowl; apply liberally to surface of roast. Place in oven, then immediately turn heat down to 325° F. Bake 17-20 minutes per pound or until internal temperature reaches 130°s; F for medium-rare.
Remove beef from pan, cover with foil tent to keep warm.
Place pan on stove top and de-fat juices. Add broth, wine and shallots; simmer over low heat until reduced by half. Serve au jus alongside carved roast.Makes 6 to 8 Source: