Preheat the oven to 250°F (120°C). In a small baking dish, combine the peeled garlic cloves, olive oil, thyme, rosemary, and salt. Ensure the garlic is submerged in oil. Cover the dish with aluminum foil and roast in the oven for about 2 hours, or until the garlic is soft and golden brown. Remove from the oven and let it cool. Store in an airtight container in the refrigerator until ready to use.

Preheat your oven to 450°F (230°C). In a small bowl, mix together the crushed pink peppercorns, black pepper, kosher salt, Dijon mustard, and mashed roasted garlic until well combined. Rub this mixture all over the prime rib roast, ensuring an even coating.

Place the roast on a rack in a roasting pan and roast in the preheated oven for 20 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness (about 130°F (54°C) for medium-rare), approximately 1.5-2 hours, depending on the size of the roast. Once done, remove from the oven and let it rest for at least 20 minutes before slicing.

In a medium bowl, combine the softened butter, smoked leeks, lemon zest, salt, and black pepper. Mix until well combined. Place the mixture on a piece of parchment paper and roll it into a log shape. Twist the ends of the parchment to seal and refrigerate until firm.

Slice the prime rib and serve with a dollop of smoked leek compound butter and a side of roasted garlic confit. Enjoy!