Preheat your oven to 450°F (230°C).

In a small bowl, combine the chopped wild sage, crushed pink peppercorns, kosher salt, and freshly ground black pepper. Mix well.

Pat the prime rib roast dry with paper towels. Rub the roast all over with olive oil, ensuring it’s evenly coated.

Generously apply the sage and peppercorn mixture to the prime rib, pressing it into the meat to adhere well.

Place the seasoned prime rib on a roasting rack in a roasting pan. Roast in the preheated oven for 20 minutes to create a crust.

After 20 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (125°F for medium-rare, 135°F for medium).

While the roast cooks, melt the butter in a skillet over medium heat. Add the sliced shallots and cook slowly, stirring occasionally, until caramelized, about 15-20 minutes.

Stir in the minced garlic, fresh thyme, and balsamic vinegar to the shallots. Cook for an additional 2-3 minutes, then remove from heat.

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

Slice the prime rib and serve it warm, topped with the caramelized shallot confit butter.