Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour before cooking. Preheat your oven to 450°F (232°C).

In a small bowl, combine the olive oil, kosher salt, cracked black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Mix until it forms a paste. Rub the seasoning mixture evenly over the entire surface of the prime rib, ensuring to get into all the crevices.

Place the seasoned prime rib on a roasting rack in a large roasting pan. 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 approximately 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).

While the roast is cooking, in a small saucepan over low heat, melt the unsalted butter. Add minced garlic and cook gently until fragrant, about 2-3 minutes. Be careful not to brown the garlic. Remove from heat and stir in fresh parsley, chives, thyme, rosemary, lemon zest, and lemon juice. Mix until well combined. Allow the confit butter to cool slightly before transferring it to a small bowl or ramekin.

Once the prime rib reaches the desired temperature, remove it from the oven and tent with aluminum foil. Let it rest for 20-30 minutes before carving. Serve slices of the prime rib with a generous dollop of the herb-infused confit butter on top.