Preheat your oven to 450°F (230°C).

Pat the prime rib roast dry with paper towels. In a small bowl, combine olive oil, chopped toasted almonds, dried sage, minced garlic, fresh rosemary, salt, and black pepper. Mix well to form a paste.

Rub the almond-sage mixture all over the prime rib, ensuring it is evenly coated.

Place the prime rib on a rack in a roasting pan, bone-side down. Roast in the preheated oven for 20 minutes to develop a crust. Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).

Once cooked, remove the roast from the oven and tent it with foil. Let it rest for at least 20 minutes before carving to allow the juices to redistribute.

While the roast is resting, heat a skillet over medium heat. Add the butter and sliced shallots. Sauté until the shallots are caramelized, about 10 minutes.

Add the red wine (if using) to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half. Pour in the beef broth and bring to a simmer. Cook for another 10 minutes until the gravy thickens slightly. Season with salt and pepper to taste.

Carve the prime rib into slices and serve with the rich caramelized shallot gravy drizzled over the top. Garnish with fresh herbs if desired.