In a small bowl, combine the softened butter, fresh thyme, rosemary, parsley, lemon zest, and minced garlic. Mix until well blended. Place the herb butter on a piece of plastic wrap, shape it into a log, and wrap tightly. Refrigerate until firm, about 30 minutes.

Preheat your grill or a heavy skillet over medium-high heat. Pat the bison rib chops dry with paper towels. Season both sides generously with sea salt, cracked allspice, and cracked black pepper.

Drizzle olive oil over the halved shallots and place them cut-side down on the grill or skillet. Cook until charred and caramelized, about 4-5 minutes. Remove and set aside.

In the same skillet or on the grill, add a bit more olive oil if necessary. Sear the bison rib chops for about 4-5 minutes on each side for medium-rare, or adjust the time to your preferred doneness. Remove the chops from the heat and let them rest for 5 minutes.

Slice the herb butter into rounds and place on top of the warm bison rib chops. Serve with the charred shallots on the side.