Prime Rib with Horseradish Sauce

For the Roast

• 4-bone rib roast, about 6 pounds
• Salt & Pepper

For the Horseradish Sauce

• 2/3 cup Mayonnaise
• 1/2 cup

Prepared Horseradish

• 1 teaspoon minced garlic
• Salt

Directions

1. 3 hours before starting to cook, salt the roast on all sides, wrap in parchment paper or foil, and allow to come to room temperature on the counter.
2. Preheat oven to 500 degrees.
3. While oven is preheating, dry off the roast which will have given off some liquid from being salted. Salt and pepper all over. When oven is up to temperature, place roast, bones down, in a roasting pan. Insert thermomter in thickest part of roast, not touching a bone. Roast at 500 degrees for 15 minutes, then turn the oven down
4. to 325 degrees and continue cooking for another hour and 15 minutes (1 1/2 hours total cooking time.) or until you reach the doneness you desire. 115°F for rare or 120°-130°F for medium.
5. Remove the roast from the oven and allow it to rest for 20 minutes before removing strings and slicing. The internal temperature will continue to rise during this time, about 5 degrees.
6. For the Horseradish Sauce:
7. Combine the mayonnaise, prepared horseradish, and garlic. Taste and add salt as needed.