Instructions
- At least 24 hours before cooking, pat the Prime Rib Roast dry with paper towels.
- Combine Kosher Salt, cracked Black Peppercorns, Rosemary, and Thyme in a small bowl.
- Rub the mixture all over the Prime Rib Roast. Place uncovered in the refrigerator for 24-48 hours.
- Preheat oven to 325°F (160°C).
- Remove the roast from the refrigerator 1 hour before cooking.
- Rub the roast with Olive Oil.
- Place the roast on a roasting rack in a roasting pan.
- Roast for approximately 3-3.5 hours, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare.
- Let the roast rest for 15-20 minutes before carving.
- While the roast is resting, prepare the Horseradish Cream: In a medium bowl, combine Crème Fraîche, Prepared Horseradish, Dijon Mustard, Chives, Lemon Juice, Salt, and White Pepper. Mix well.
- Carve the Prime Rib Roast and serve with the Horseradish Cream.
