Take the roast out of the refrigerator and let stand at room temperature for about 2 hours to take off the chill.

Preheat oven to 350°F

Mash together the garlic, salt, pepper, sage, and rosemary. Rub the seasoning into the roast. Place the meat, fat side up, on a rack in a shallow roasting pan.

Place the meat in the oven and roast approximately 45 minutes, until lightly browned. Open the oven and scatter the vegetables in the pan around the roast. Close the oven, and reduce the temperature to 225°F. Bake approximately 2-1/2 hours for rare (130°F on a meat thermometer) or longer for more well done.

When the meat is done to your satisfaction, take the roast out of the oven and place it on a carving board to rest for about 15 minutes before carving.

While Prime Rib is resting, prepare natural gravy. Remove any excess fat from the pan and place the pan over low heat. Stir in 2 cups of water or 2 cups of red wine. Scrape to deglaze the bottom of the pan. Season with salt and pepper and a dash of Worcestershire sauce. Reduce the gravy slightly, strain, and check seasonings. Serve warm with the roast beef.