Preheat oven to 475 degrees F
Start with prime rib at room temperature
Trim extra fat (if your butcher did not already do so) leaving thin layer to use in au jus
Rub entire prime rib with olive oil and Dijon mustard
Mix together Black Sea Salt, dried minced garlic and black Tellicherry pepper, rub on prime rib to cover it completely

Place prime rib in oven, fat side up, in heavy cast iron or stainless steel pan; roast for 15 minutes
After 15 minutes, turn oven down to 325 degrees F and continue roasting
Baste prime rib about every 20 minutes with juices that develop
Continue roasting for about 1.5 to 2 hours for medium rare
Check prime rib temperature every 30 minutes until it reaches 120 degrees F
Remove prime rib, cover with tinfoil and let stand for about 25 minutes. The prime rib will continue to increase in temperature and will be at about 130 degrees F by the end of 25 minutes

Serve with horseradish and au jus sauces.

Au Jus Sauce (prepare after prime rib has been removed from the roasting pan)

Skim fat off surface of juices in roasting pan
Add shallots to pan and let simmer in remaining juices for 2 minutes
Add red wine to roasting pan, bring to boil
Using wooden spoon or other suitable utensil, scrape/loosen remaining prime rib from roasting pan
Remove au jus from roasting pan, place in gravy bowl.