Preheat your oven to 450°F (232°C).

In a small bowl, combine the roasted garlic, sea salt, black pepper, rosemary, thyme, and olive oil to create a paste.

Pat the prime rib roast dry with paper towels. Rub the garlic and herb paste all over the roast, ensuring it is evenly coated.

Place the prime rib on a rack in a roasting pan, bone side down.

Roast the prime rib in the preheated oven for 20 minutes to develop a crust.

Reduce the oven temperature to 325°F (163°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare, or to your desired doneness. Use a meat thermometer for accuracy.

Once cooked, remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 20 minutes.

While the roast is resting, prepare the bone marrow jus. In a saucepan over medium heat, combine the beef bone marrow and red wine. Cook for about 5 minutes, allowing the alcohol to evaporate.

Add the beef stock to the saucepan and bring to a simmer. Cook for an additional 15-20 minutes, reducing the sauce slightly.

Stir in the unsalted butter for added richness and season with salt and pepper to taste.

Strain the jus through a fine mesh sieve to remove any solids, then keep warm.

After resting, slice the prime rib and serve with the velvety bone marrow jus drizzled over the top.

Garnish with fresh parsley before serving.