Preheat your oven to 450°F (230°C).

In a dry skillet over medium heat, toast the coriander seeds for about 2-3 minutes until fragrant. Remove from heat and let cool, then grind them into a coarse powder using a spice grinder or mortar and pestle.

In a small bowl, combine the ground coriander, smoked paprika, kosher salt, black pepper, garlic powder, and onion powder. Mix well to create the spice rub.

Pat the prime rib roast dry with paper towels. Rub the olive oil all over the roast, ensuring it’s evenly coated.

Generously apply the spice rub all over the roast, pressing it into the meat to adhere well.

Place the seasoned prime rib on a roasting rack in a roasting pan, bone-side down. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.

Roast in the preheated oven for 20 minutes to develop a crust. After 20 minutes, reduce the oven temperature to 325°F (165°C) and continue to roast until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, and 145°F for medium).

While the meat is roasting, prepare the browned garlic butter. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook until the garlic is fragrant and golden brown, about 3-4 minutes. Remove from heat and set aside.

Once the roast reaches your desired temperature, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute.

After resting, slice the prime rib and serve with the browned garlic butter drizzled over the top. Garnish with fresh herbs if desired.