Preheat your oven to 450°F (230°C).

In a spice grinder, combine the cracked Tellicherry black pepper and toasted anise seeds. Grind until finely crushed.

In a small bowl, mix the cracked pepper and anise with kosher salt and minced garlic. Rub the mixture all over the prime rib roast, ensuring it is evenly coated.

Heat olive oil in a large skillet or roasting pan over medium-high heat. Once hot, sear the prime rib on all sides until browned, about 4-5 minutes per side.

Transfer the seared prime rib to a roasting rack set inside a baking sheet. Roast in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and continue cooking for about 1.5-2 hours or until the internal temperature reaches your desired doneness (130°F for medium-rare).

While the prime rib is roasting, heat a separate skillet over medium heat. Add sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized, about 20-25 minutes. Remove from heat and set aside.

In a mixing bowl, combine softened unsalted butter, smoked paprika, fresh thyme, and Worcestershire sauce. Mix until well blended and smooth. Set aside.

Once the prime rib is cooked to your liking, remove it from the oven and let it rest for at least 20 minutes before slicing.

Serve slices of prime rib topped with caramelized onions and dollops of smoked paprika butter.