Difficulty: Easy
Servings: 10 to 12 servings
Nutritional Information Per Serving (1 of 12 servings): Calories 1072, Total Fat 98 g, Saturated Fat 45 g, Carbohydrates 5 g, Dietary Fiber 1 g, Sugar 3 g, Protein 40 g, Cholesterol 235 mg, Sodium 847 mg
Total Time: 2 hr 25 min
Active Time: 15 min

The technique used to prepare this stunning roast may seem unusual but is deliberate: starting at very high heat creates a crisp, flavorful crust, then turning off the oven and leaving the roast inside lets it finish gently to a perfect medium-rare. Use the resting time to make the creamy horseradish sauce.

Prime Rib Ingredients:

2 sticks (1 cup) unsalted butter, softened to room temperature
1/4 cup prepared horseradish
2 tablespoons coarsely cracked mixed or tri-color peppercorns
Kosher salt
One 7- to 8-pound boneless prime rib roast

Sauce Ingredients:

2 cups sour cream
2/3 cup drained prepared horseradish
Kosher salt and freshly ground black pepper
1 bunch fresh chives, roughly chopped (around 3/4 cup)

Instructions:

For the prime rib: Heat the oven to 500F. In a medium bowl, combine the butter, horseradish, cracked peppercorns, and 2 tablespoons kosher salt until blended. Spread the seasoned butter evenly over the top and sides of the roast (leave the bottom uncoated). Place the roast on a rack inside a large roasting pan and roast for 35 to 40 minutes (about 5 minutes per pound). Turn the oven off and leave the roast inside without opening the door for 1 hours. The exterior will be deeply browned and the interior medium rare when finished.
For the sauce: Whisk together the sour cream, drained horseradish, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until smooth. Fold in the chopped chives, cover, and refrigerate until ready to serve.
Slice the roast into 1-inch-thick pieces and serve with the creamy horseradish sauce.

To time your meal, choose the serving time and plan for the roast to go into the oven about two hours before that time.