Preheat your oven to 450°F (230°C).

In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Mix well to create a spice rub.

Pat the prime rib roast dry with paper towels. Rub the spice mixture all over the roast, ensuring it is evenly coated.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until it is browned, about 3-4 minutes per side. Remove the skillet from the heat.

Sprinkle the chopped parsley over the top of the roast, pressing it gently into the spice rub.

Place the skillet in the preheated oven and roast for 20 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches your desired doneness (about 130°F (54°C) for medium-rare), approximately 1.5 to 2 hours.

While the roast is cooking, prepare the garlic confit butter. In a small saucepan, combine the peeled garlic cloves and unsalted butter. Cook over low heat until the garlic is soft and golden brown, about 20-25 minutes. Remove from heat and let cool slightly.

Once the roast has reached the desired temperature, remove it from the oven and let it rest for 15-20 minutes before slicing.

Serve the prime rib slices with a drizzle of the browned garlic confit butter and garnish with fresh parsley.