Prime Rib with Horseradish Cream

Step 1

Let the prime rib roast sit at room temperature for 1 hour, then preheat oven to 450°F.

Step 2

Mash the softened butter with the garlic, rosemary, and thyme; rub all over the roast and season generously with the salt and pepper.

Step 3

Place the roast fat-side up on a rack in a roasting pan and sear in the hot oven for 20 minutes.

Step 4

Reduce oven temperature to 325°F and continue roasting for about 1 hour 15 minutes, until a thermometer reads 130°F for medium-rare.

Step 5

Tent the roast with foil and rest for 20 minutes before carving (the temperature will climb to about 135-140°F).

Step 6

While the roast rests, stir together the sour cream, prepared horseradish, and chives in a small bowl; season with salt and pepper.

Step 7

Slice the roast between the bones and serve with the horseradish cream.