Preheat your oven to 450°F (230°C). Rub the prime rib roast with olive oil, crushed mahlab, salt, and pepper. Ensure the seasoning is evenly distributed.

Place the seasoned prime rib on a roasting rack in a roasting pan. Roast for 20 minutes at 450°F (230°C) to develop a crust. 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 to 2 hours. Use a meat thermometer for accuracy. Once cooked, remove the roast from the oven and let it rest for at least 20 minutes before slicing.

While the prime rib is resting, heat a grill or grill pan over medium-high heat. Toss the fennel wedges with olive oil, salt, and pepper. Grill the fennel for about 5-7 minutes on each side until charred and tender. Remove from heat and set aside.

In a saucepan, combine sour cherries, pomegranate juice, honey, and vanilla extract. Bring to a simmer over medium heat and cook until the mixture thickens slightly, about 10-15 minutes. Remove from heat and set aside.

In the same pan used for the roast, add roasted garlic and beef stock. Simmer on medium heat, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and saffron threads, and simmer until the gravy thickens, about 10 minutes. Season with salt and pepper to taste.

Slice the prime rib and arrange it on a platter. Top with the sour cherry and pomegranate glaze and serve alongside the charred fennel. Drizzle the velvety saffron and roasted garlic pan gravy over the meat and garnish with fresh herbs.