Instructions

1. Place a V-rack in a roasting pan.
2. Place rib roast on top of V-rack and generously sprinkle salt all over and under roast.
3. Allow to stand in refrigerator, uncovered, overnight or 1–2 days.
4. Preheat oven to 250 F.
5. When ready to roast, sprinkle meat with freshly ground pepper and thyme on all sides.
6. Cook in oven until the center of roast registers 125 F on an instant-read thermometer for medium-rare, or 135 F degrees for medium (approximately 3-4 hours).
7. When roast is cooked, remove from oven and tent loosely with aluminum foil.
8. Allow the meat to rest for 30 to 90 minutes.
9. Ten minutes before serving, increase oven temperature to the highest setting (500–550 F degrees).
10. Remove foil from prime rib.
11. Return roast to hot oven and cook for another 6–10 minutes.
12. Remove from oven, carve off bones, and slice roast.
13. Serve immediately with horseradish sauce.

Sauce (yields 1-1/2 cups)

1. In a medium bowl, whisk heavy cream with a hand mixer until thickened but not yet at soft-peak level.
2. Fold in sour cream, horseradish, chives, lemon juice, salt and pepper, and mix well.
3. Refrigerate for 30 to 60 minutes before serving, or transfer to airtight container and refrigerate up to 2 weeks.