Preheat your oven to 450°F (232°C).

Season the prime rib roast generously with salt and black pepper.

In a small bowl, mix together the date syrup, roasted garlic, and fresh thyme.

Rub the date syrup mixture all over the prime rib, ensuring it coats the meat evenly.

Heat the olive oil in a large, oven-safe skillet or roasting pan over medium-high heat.

Once hot, sear the prime rib on all sides until browned, about 3-4 minutes per side.

Remove the skillet from heat and add the beef broth, ensuring it comes up about halfway up the roast.

Scatter the diced carrots, parsnips, celery, and onions around the roast.

Cover the skillet or pan with aluminum foil and place it in the preheated oven.

Roast for 15 minutes, then reduce the oven temperature to 325°F (163°C) and continue cooking for an additional 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare).

Once cooked, remove the roast from the oven and let it rest for at least 20 minutes before slicing.

To make the gravy, remove the vegetables from the pan and set aside.

Place the skillet over medium heat and sprinkle the flour into the leftover juices, whisking to combine and create a roux.

Gradually add the Worcestershire sauce and additional beef broth, whisking until smooth and thickened, about 5 minutes.

Stir in the reserved vegetables and season with salt and pepper to taste.

Slice the prime rib and serve topped with the savory root vegetable gravy and garnished with fresh thyme sprigs.