Preheat your oven to 450°F (232°C). In a small bowl, combine the cracked Tellicherry black pepper, kosher salt, garlic powder, and onion powder. Rub this spice mixture all over the prime rib, ensuring an even coating. Place the seasoned prime rib on a rack in a roasting pan.

Roast the prime rib in the preheated oven for 20 minutes. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours, depending on the size of the roast. Once done, remove the prime rib from the oven and let it rest for at least 20 minutes before slicing.

In a small saucepan, combine the pomegranate juice, chopped dates, balsamic vinegar, and honey. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, or until it thickens to a syrupy consistency. Stir occasionally to prevent burning.

While the glaze is thickening, heat the olive oil in a grill pan or skillet over medium-high heat. Add the trimmed scallions and cook for 2-3 minutes on each side until they are charred and slightly softened. Remove from heat and set aside.

In a mixing bowl, combine the softened unsalted butter, cloves of black garlic (squeezed from their skins), and minced rosemary. Use a hand mixer or fork to whip until smooth and well combined. Season with salt to taste.

Slice the rested prime rib and arrange it on a serving platter. Drizzle the pomegranate-date glaze over the meat and garnish with the charred scallions. Serve with dollops of whipped black garlic and rosemary confit butter on the side.