Preheat your oven to 450°F (232°C). In a small bowl, mix the smoked garlic, crushed mustard seeds, kosher salt, black pepper, and olive oil to form a paste. Rub this mixture all over the prime rib, ensuring it is evenly coated.

Place the prime rib on a rack in a roasting pan, bone side down. Roast in the preheated oven for 20 minutes to develop a crust. Lower the oven temperature to 325°F (163°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare, or to desired doneness. Remove from the oven and let it rest for at least 20 minutes before carving.

While the prime rib is resting, combine the dark cherry juice, red wine, balsamic vinegar, and honey in a saucepan over medium heat. Bring to a simmer and reduce the mixture by half, stirring occasionally, until it thickens and coats the back of a spoon, about 15-20 minutes. Season with salt and pepper to taste.

In a medium bowl, combine the softened butter and chopped rosemary. Using a hand mixer or whisk, whip until fluffy and well combined. Season with salt and pepper to taste. Set aside.

Slice the prime rib and serve it drizzled with the dark cherry reduction. Add a dollop of whipped rosemary butter on the side for extra flavor.