Let the roast sit at room temperature for 1 hour to 1 hour and 30 minutes.
Preheat your oven to 400° and spray your roasting rack with cooking spray.
In a mini food processor pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.
Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.
Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast. (*see notes)
Bake at 400° for thirty minutes. Without opening the door, reduce the heat to 350° and cook for another 30 minutes.
Remove the roast and pour 2 cups of beef broth into the roasting pan. Return the roast to the oven to cook until the internal temp registers at 135°. (**see notes)
Remove the roast and place on a carving board and cover it loosely with foil. Allow the roast to rest 15 to 20 minutes. Meanwhile make the Au jus.
Pour the drippings into a sauce pan (or make it in the roasting pan over two burners) and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, whisking often for 6 minutes or until it reduces to roughly 3/4 of a cup.
Remove the string from around the roast and discard. Remove the bones and set aside.
Slice the prime rib 1/2-inch thick and serve with a few spoonfuls of the pinot noir au jus over top.