Remove the beef from refrigeration approximately 30 minutes prior, allowing the meat to warm to room temperature.
Preheat the oven to 175ºC.
Make small slits over the prime rib, and fill each slit with a slice of the garlic. Liberally season with salt and pepper. Place on a rack inside a roasting pan, and roast for approximately 2 hours until medium rare. Remove the meat and transfer to a platter, placing foil over it to keep warm.
Place the roasting pan on top of the stove over 2 burners on high heat. Add the wine to the pan drippings, and cook until reduced, scraping the bottom of the roasting pan, mixing in the flavours. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper to taste.
Slice meat, and serve with seasonal vegetables and thyme au jus.