Preheat your oven to 450°F (230°C). In a small bowl, combine cracked pink peppercorns, fennel seeds, smoked paprika, minced garlic, olive oil, salt, and black pepper to create a paste. Rub this paste all over the prime rib, ensuring it’s evenly coated.

Place the seasoned prime rib on a roasting rack in a pan. Roast in the preheated oven for 15 minutes to develop a crust. Reduce the oven temperature to 325°F (160°C) and continue to roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare).

While the roast is cooking, heat a small saucepan over medium heat. Add the halved shallots and cook until they begin to caramelize, about 10 minutes. Add verjuice to the pan and let it simmer until the shallots are tender and the liquid reduces, about 5-7 minutes. In a mixing bowl, combine the softened butter and the caramelized shallots, mixing until well blended. Season with salt and pepper to taste.

Once the prime rib reaches your desired doneness, remove it from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast.

Carve the prime rib into slices and serve with a generous dollop of shallot confit butter on top. Garnish with fresh herbs for an added touch of flavor and presentation.