Background: Excellent special occasion prime rib roast meal with friends and families. Add Garlic Roastie Potatoes to compliment the prime rib roast.

Horseradish Sour Cream Sauce

• 1 large fresh horseradish root, peeled and grated
• 1/4-1/2 cup sour cream
• Salt, to taste

Prime Rib Roast

• Any size roast, bone-in but cut out by the butcher and “string tied” to the roast
• Kosher Salt
• Ground Black Pepper
• Granulated Garlic

Instructions for Horseradish Sour Cream Sauce

1. The night before: Using a fine rasp or grater, grate a large pile of horseradish on a piece of wax or parchment paper.
2. In a large bowl, mix the horseradish with sour cream, to taste.
3. Add a pinch of salt and more cream for desired consistency.
4. Mix well and refrigerate until ready to serve.

Instructions for Prime Rib Roast

1. Bring roast to room temperature, set on a plate. Depending on the weight for 2 to 4 hours.
2. Pre-heat oven to 325 degrees.
3. Prep a roasting pan (with rack) by lining completely with foil.
4. Heavily coat all sides of the roast with coarse kosher salt, coarse ground black pepper and granulated garlic.
5. Place roast on the rack bone side done (fat side up).
6. Allot 18 minutes per pound of cooking time, but this is only an approximate time because of varying oven temperatures.
7. Place a meat thermometer into the side of the roast at the thickest part; have the tip of the probe stop at the center of the roast. Internal temps: Medium rare: 135-137 degrees; Rare: 128-132 degrees. Watch the meat thermometer as time gets closer.
8. Remove the roast from the oven when the internal temp hits the desired number.
9. Place roast on cutting board and cover loosely with foil.
10. Let rest for 15-30 minutes depending on the size of the roast. The roast will continue cooking another 2-5 degrees as it rests. Leave meat thermometer probe in roast until rest time is over.
11. Cut strings and remove bone section from roast, set aside for later nibbling.
12. Carve into desire slice thickness.
13. Garnish with Horseradish Sour Cream Sauce and parsley.

NOTE: If your roast is TOO rare as you are carving it don’t worry…heat a heavy skillet on the stove top to HOT, place the meat slice in the hot skillet for 1 minute and turn for 1 minute on the other side.  Providing the slices are not super thick this should give you a nicely medium to medium rare slice.