Take the prime rib out of the refrigerator and let it come to room temperature for about 1 hour. Preheat your oven to 450°F (230°C).

In a small bowl, mix together the smoked cumin, crushed coriander seeds, salt, and black pepper. Rub this spice mixture all over the prime rib, ensuring an even coating.

Place the seasoned prime rib in a roasting pan, bone side down. Roast at 450°F (230°C) for 20 minutes to develop a crust. Then, reduce the temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium rare, 145°F for medium).

In a saucepan over medium heat, combine the sour cherry preserves, fig preserves, balsamic vinegar, and red wine. Stir until the preserves melt and the mixture is well combined. Let it simmer for about 10-15 minutes until it thickens slightly. Remove from heat.

In a small bowl, soak the saffron threads in hot water for 10 minutes. In a mixing bowl, beat the softened butter until creamy. Add the saffron water and mix well. Fold in the chopped scallions and season with salt to taste.

About 20 minutes before the prime rib is done cooking, brush the sour cherry and fig glaze over the roast. Return to the oven and continue to roast until done.

Once cooked to your liking, remove the prime rib from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute.

Slice the prime rib and serve it warm, topped with a dollop of the whipped saffron and charred scallion confit butter.