Let rib roast stand at room temperature 1 1/2 hours. Preheat oven to 495ºF.
Combine rub ingredients in a bowl and stir to form a paste.
Pat beef dry and sprinkle with Alaea Hawaiian Sea Salt and pepper. In a roasting pan roast beef, ribs side down, 30 minutes. Transfer beef to a platter and discard remaining drippings.
Reduce oven temperature to 355ºF. Return beef to roasting pan, ribs side down, and spread with Sea Salt and pepper paste. Roast beef 1 to 1 1/4 hours more, or until a meat thermometer inserted in fleshy section registers 135ºF. for medium-rare meat.
Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 25 minutes and up to 30 minutes before carving.
Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.
In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minute. Season sauce with sea salt and pepper. Garnish rib roast and serve with sauce.