Preheat your oven to 450°F (230°C).

In a small bowl, combine the smoked sea salt, ground star anise, and black pepper. Mix well to create a spice rub.

Pat the prime rib roast dry with paper towels. Rub the olive oil all over the roast, ensuring it’s evenly coated.

Generously apply the spice rub to the prime rib, making sure to cover all sides. Let the roast sit at room temperature for about 30-45 minutes to enhance the flavors.

Place the seasoned prime rib on a rack in a roasting pan, bone side down. Roast in the preheated oven for 15 minutes to develop a nice crust.

Reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).

While the prime rib is roasting, prepare the caramelized shallot gravy. In a large skillet, melt the butter over medium heat. Add the sliced shallots and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the red wine and scrape up any browned bits from the skillet. Bring to a simmer and let reduce by half.

Add the beef broth and fresh thyme leaves. Simmer for about 10 minutes to allow the flavors to meld. If you prefer a thicker gravy, whisk in the flour and cook for an additional 5 minutes.

Once the prime rib has reached the desired temperature, remove it from the oven and let it rest for at least 20 minutes before carving.

Slice the prime rib and serve with the caramelized shallot gravy drizzled over the top. Garnish with fresh thyme sprigs.