• Fill a large pot or container with warm water. Using your immersion circulator, preheat the water bath to 132 F degrees (for medium rare, see chart for options from rare to well-done).
• Season the prime rib very liberally with kosher salt and freshly ground black pepper and place in a vacuum seal bag along with the thyme, garlic, and shallot. Seal the bag and place in water bath for at least 8 hours. You can leave the roast up to 12 hours.
• Preheat your oven to 500 degrees. Remove the bag from the water bath and remove the beef from the bag and place on a baking sheet. Reserve the liquid but discard the aromatics. Pat dry the beef with paper towels.
• Thoroughly mix together the herb butter ingredients. Rub over the top of the prime rib. Bake until golden brown, about 15 to 20 minutes.

Au Jus

• In a saucepan melt the butter over medium heat. Add the shallot and garlic, saute for 5 minutes. Turn down the heat it is starts to burn.
• Add the wine and bring to a boil, cook for 2 minutes. Add the beef stock and to the bag liquid until you get 2 cups. Add to the pot with the Worcestershire and thyme and bring to a boil. Simmer over until reduced by half, about 20 minutes. Strain the sauce and season with salt and pepper.