Remove the prime rib roast from the refrigerator and let it sit at room temperature for about 1 hour prior to cooking. This ensures even cooking.

In a small bowl, combine the smoked chipotle powder, ground toasted cumin seeds, kosher salt, cracked black pepper, garlic powder, onion powder, and brown sugar. Mix well to form a spice blend.

Pat the prime rib dry with paper towels. Rub the olive oil all over the surface of the roast, ensuring it is evenly coated. Generously apply the spice rub all over the roast, pressing it into the meat to adhere well.

In a mixing bowl, combine the softened unsalted butter, roasted garlic (squeezed from the skins), fresh chives, lemon zest, salt, and pepper. Mix until well combined. Transfer the mixture to a piece of plastic wrap, shape it into a log, and refrigerate until firm.

Preheat your oven to 450°F (232°C).

Place the seasoned prime rib on a roasting rack in a roasting pan. Roast in the preheated oven for 15 minutes to develop a crust. After 15 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the roast reads 130°F (54°C) for medium-rare. Adjust cooking time if you prefer your roast more or less done.

Once the desired internal temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.

Slice the prime rib roast and serve with slices of the caramelized garlic compound butter on top. Enjoy!