Prime Rib

1. The day before you intend to roast the prime rib, generously season your prime rib roast with kosher salt. Place on a wire rack, then refrigerate, uncovered, overnight.
2. On the day you’re going to cook, remove the prime rib from the refrigerator. Don’t rinse the roast. Allow the roast to rest at room temperature for at least 30 minutes, but no more than 2 hours.
3. Preheat your oven to 195°F.
4. Once the roast is at room temperature, place the prime rib in a large roasting pan. Season with freshly ground pepper and garlic powder, applying an even layer of each across the surface of the meat.
5. Insert an oven-safe temperature probe into the thickest part of the roast, ensuring it’s not touching any bones.  Place the roast in the oven and allow it to slow roast for about 50-60 minutes per pound. Continue roasting until it reaches an internal temperature of 120°F for a perfect medium-rare result.
6. When the prime rib reaches an internal temperature of 120°F, increase the oven temperature to 400°F. Allow the roast to brown for 8-10 minutes or until the exterior forms a beautifully golden-brown crust. Keep a close eye on the roast as the browning starts when the surface temperature reaches 310°F, not when the oven reaches 400°F. Since it will take a little time for the oven to warm up, the 8-10 minute time frame is an estimate.
7. Remove the roast from the oven and let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy, tender roast when you carve it.

Horseradish Cream Sauce

1. While the prime rib is resting, in a medium bowl, whisk the heavy cream until it forms soft peaks.
2. Gently fold in the sour cream, horseradish, lemon juice, salt, and pepper.
3. Cover the bowl with plastic wrap and refrigerate the sauce until the roast is ready to be served.