Preheat your oven to 450°F (232°C). In a small bowl, combine the crushed toasted coriander, dried Meyer lemon peel, minced garlic, rosemary, thyme, kosher salt, and black pepper. Mix well.

Rub the olive oil all over the prime rib roast, then generously coat it with the spice mixture. Ensure it covers all sides of the meat.

Place the seasoned prime rib on a rack in a roasting pan, bone-side down. Roast in the preheated oven for 20 minutes to develop a crust.

Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F/54°C for medium-rare).

In a small saucepan, melt the unsalted butter over low heat. Add the chopped parsley, chives, and dill to the melted butter. Stir gently and let it infuse on low heat for about 10-15 minutes. Remove from heat and set aside.

Once the prime rib is cooked, remove it from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.

Slice the prime rib into thick, juicy slices. Drizzle the herb-infused confit butter over the slices before serving. Enjoy your toasted coriander and dried Meyer lemon peel-crusted prime rib with your favorite sides!