Instructions: Prime rib is traditionally served "au jus" which is French for "with juice".

Its the deglazed pan juices (skim off the fat!) and whatever collects while the roast rests and is carved. You get more flavor if the roast is rubbed with herbs and spices before cooking. Deglazing the pan with wine adds even more flavor.

A quick-and-dirty substitute (and what is probably far more common even in the best restaurants) is essentially a sauce of beef bouillon or reduced beef stock, hopefully flavored with the same sort of herbs and spices one would rub the roast with. (If the menu says "with au jus sauce", this substitute is definitely what youre getting! ;) ) Throw your herbs and spices into your stock and simmer while your roast cooks. Strain before serving if you used whole or fresh herbs.

As far as suggestions for rubbing the roast and/or flavoring the sauce, I generally just ransack my spicerack for whatever I have pre-ground. "The usual suspects" in my mix are salt (unless I used bouillon!), pepper, onion, garlic, thyme, oregano, and savory. If Im feeling energetic, Ill grind some whole herbs, which means I get to add rosemary, marjoram, basil, and maybe tarragon, celery seed, fennel or cumin. Basically its just whatever seems good at the time. I dont usually use sage, except maybe a pinch when I make a big batch of rub.

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