-
1
Remove the meat from the refrigerator for 1-2 hours prior to cooking.
-
2
Preheat the oven to 500 F and prepare kitchen string (a long enough piece of string to wrap around the roast several times) and a roasting pan with a rack (if you have a rack, use it; if not, dont fret).
-
3
In a large shallow dish, combine the salt, pepper, garlic powder and onion powder.
-
4
Add the beef and rub the spice blend all over the outside of the roast.
-
5
Place the prime rib in the roasting pan (fat side up) on the rack and tie around it a few times with kitchen string.
-
6
Roast the prime rib fat-side up at 500 F for 15 minutes, then reduce the heat to 250 F to keep cooking.
-
7
Cook for 45 minutes to 1.5 hours more until the internal temperature of the meat reaches 125 F for rare, 135 F for medium-rare, and 145 F for medium.
-
8
When done, remove the roasting pan from the oven and set it on a rack.
-
9
Let the roast rest for 30 minutes before removing the string, slicing and serving.
-
10
For the horseradish cream, combine all ingredients in a bowl using a whisk or in a small food processor.
-
11
Taste, and add a pinch of salt if needed and more horseradish to your taste.
-
12
Serve with the prime rib.
-
13
Notes: The spice mixture may be added to the beef several hours before or the night before for extra flavor.
-
14
To make ahead, roast it to 10 or so degrees below the desired cooked temperature.
-
15
To reheat, place it uncovered on a roasting rack in a roasting pan in a 350 F oven and cook until the outside is crispy and sizzling.
