Ingredients.

The Rub.

Horseradish and Salt Crust:
1/2 cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling

Directions.

The Recipe.

We started with a prime rib around 8 pounds. We removed the prime rib from the refrigerator applied the salt and horseradish rub, and air temped the roast for about 1 hour before placing in the oven. Pre heat your oven to 425 F. I place a digital meat thermometer into the roast, avoid touching the bone, place into the center or meatiest part of the roast. Place roast in shallow roasting pan and cook at 425 F for about 30-40 minutes, until the seasoned crust has browned. Reduce heat to 275 F, and continue cooking until meat thermometer reaches 110 F. Remove the roast and cover with tin foil. The roast must "rest" for at least ten minutes before cutting. If cut too soon, the juices will release and the meat will be a little drier. We used this cooking method the last three years and the meat was excellent. The roast will be medium on the ends, and medium/rare to rare in the center.