Preheat your oven to 450°F (230°C).

In a mixing bowl, combine the chopped shallots, crushed celery seeds, olive oil, kosher salt, black pepper, thyme leaves, rosemary, garlic powder, and Dijon mustard. Mix until well combined.

Rub the shallot and celery seed mixture all over the prime rib roast, 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 nice crust.

Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.

Once done, remove the roast from the oven and let it rest for at least 20 minutes before slicing.

In a mixing bowl, combine the softened butter, chopped parsley, chopped chives, and mashed roasted garlic. Mix until all ingredients are well combined.

Season with salt and pepper to taste. For a smoother texture, use a hand mixer to whip the butter until fluffy.

Slice the prime rib to your desired thickness and serve with a generous dollop of the whipped herb and roasted garlic butter on top.