Preheat The Big Easy® Oil-less Fryer to high.
Whisk softened butter with garlic, shallots, parsley, red pepper flakes, coarse sea salt, black pepper and dijon mustard.
Brush prime rib on all sides with seasoned butter to form an even layer.
Place roast into The Big Easy and cook 1 to 2 hours, or until an internal temperature reaches desired doneness: 125°F for medium-rare, 135°F for medium, 145°F for medium-well and 155°F for well-done
Remove roast from The Big Easy fryer and let rest for 20 minutes. Keep beef drippings for the Au Jus.
In a pre-heated saucepan, whisk butter and flour together to make a roux. Add all remaining ingredients and boil for 10 minutes.
Slice roast between bones and serve with Red Wine Au Jus.