Preheat your oven to 450°F (230°C). In a small bowl, combine the minced smoked garlic, cracked Tellicherry black pepper, and sea salt. Rub this mixture all over the prime rib, ensuring it is evenly coated.

Place the prime rib in a roasting pan bone side down. Roast in the preheated oven for 20 minutes to develop a crust. Reduce the oven temperature to 325°F (165°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare).

While the roast is cooking, combine the pomegranate juice, verjuice, and honey in a saucepan over medium heat. Bring to a simmer and reduce until thickened, about 10-15 minutes. Stir occasionally to prevent burning.

In the last 30 minutes of the prime rib cooking time, place the beef marrow bones in the oven alongside the roast. Roast for about 15-20 minutes, or until the marrow is soft and bubbly.

In a mixing bowl, combine the softened butter with the chopped thyme leaves. Mix until well combined. Transfer to a piece of parchment paper, roll into a log, and refrigerate until firm.

In the final 10 minutes of cooking, brush the glaze over the prime rib. Return to the oven to caramelize the glaze.

Once the prime rib reaches the desired temperature, remove it from the oven and let it rest for 20-30 minutes before slicing. This allows the juices to redistribute.

Slice the prime rib and serve with the roasted marrow on the side. Top with slices of thyme compound butter and drizzle additional pomegranate-verjuice glaze over the meat before serving.