Remove the prime rib from the refrigerator and let it come to room temperature, about 1 hour before cooking.

In a dry skillet over medium heat, add the coriander seeds. Toast them for about 2-3 minutes, stirring frequently, until fragrant. Remove from heat and let cool slightly.

Once cooled, crush the coriander seeds using a mortar and pestle or a spice grinder.

In a small bowl, combine the crushed coriander, smoked paprika, kosher salt, and black pepper. Mix well.

Rub the olive oil all over the prime rib roast, ensuring it's well coated. Then, evenly apply the spice mixture, pressing it into the meat.

In a small bowl, combine the softened butter with the halved garlic. Mash together until well blended.

Preheat your oven to 450°F (230°C).

Place the prime rib on a rack in a roasting pan. Roast for 20 minutes at 450°F (230°C) to create a crust.

After 20 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours, depending on the size of the roast.

While the roast is cooking, place the halved garlic, cut side down, on a small piece of foil. Drizzle with olive oil and wrap tightly. Place in the oven during the last 30 minutes of cooking.

Once the prime rib has reached the desired temperature, remove it from the oven and let it rest for at least 20-30 minutes before slicing. This allows the juices to redistribute.

After the garlic is tender and slightly charred, remove it from the oven and let it cool. Squeeze the garlic cloves out of their skins and mix them into the butter. Adjust seasoning with salt if desired.

Slice the prime rib and serve with charred garlic butter on the side. Garnish with fresh herbs.