Season the prime rib steak generously with salt on all sides.
In a large oven-proof skillet, heat the olive oil over high heat. Once hot, add the steak to the skillet and sear for about 2-3 minutes on each side, until a deep golden crust forms.
Add the crushed garlic cloves, thyme, and rosemary to the skillet. Place the butter on top of the steak. Transfer the skillet to the preheated oven and roast for about 10-15 minutes for medium-rare doneness, or until the desired level of doneness is reached.
While the steak is cooking, prepare the pan sauce. In a separate saucepan, sauté the finely diced shallot until translucent. Remove the pan from heat and carefully flambe with bourbon. Once the flames subside, return the pan to medium heat.
Add the red wine to the saucepan and let it simmer until reduced by half.
Pour in the veal stock and any resting juices from the cooked steak. Simmer until the sauce thickens to your desired consistency. Season with salt and pepper to taste.
Once the steak is done, remove it from the oven and let it rest on a cutting board for about 10 minutes. While resting, baste the steak with the herb-infused butter from the skillet.
While the steak is resting, prepare the mashed potatoes. In a large pot, place the peeled and cut potatoes and smashed garlic cloves. Cover with cold salted water and bring to a boil. Cook until the potatoes are tender, then drain.
Pass the cooked potatoes and garlic through a potato ricer and then through a drum sieve for extra smoothness.
Return the mashed potatoes to the pot and place it over low heat. Add the butter and heavy cream, stirring until the butter is melted and the mixture is creamy. Season with salt and pepper to taste.
Serve the sliced prime rib steak with the pan sauce drizzled on top, accompanied by the creamy garlic mashed potatoes. Garnish with finely chopped chives.
