Perfect Prime Rib (Bone In or Boneless) (VIDEO)

Trim any excess fat off the roast, leaving about 1/4" of fat. Using a sharp knife, cut along the rib bones to separate the roast from the bones.

In a bowl, mix together the kosher salt, black pepper, garlic powder, and mushroom powder. Season all sides of the roast and top of the bones. Place the roast and bones next to each other on a wire rack lined baking sheet and dry brine in the fridge overnight.

Remove the roast from the fridge at least 1 hour before cooking. In a small bowl, mix together the Searing Paste ingredients and add it to all sides of the roast and bones.

Preheat the oven to 250°F. Place the roast back on the bones and place on top four 2 ft lines of butchers twine (spaced in between the bones) to tie the roast back together to prevent the meat from separating during roasting. Place on a wire rack lined baking sheet.

Insert the thermometer probe in the thickest, most center part of the roast parallel with the most center bone, then bake the roast for 3-5 hours until the internal temperature reads 118F (a 5lb roast will take about 3 hours; 10lb roast will take about 5 hours). Remove from the oven, cover with foil and let rest for 20-30 minutes (or until the internal temperature of the roast increases about 6-7°F). Increase the oven temperature to the highest temperature (500°F or 550°F).

Roast the prime rib in the oven for another 10-15 minutes in the oven until the exterior is browned (watch carefully to prevent burning). Remove the roast to a cutting board and cover loosely with foil and let rest for 30-45 minutes before slicing to let the juices redistribute. The internal temperature will rise to about 130-132°F (medium rare).

Make the Creamy Horseradish Sauce by combining the ingredients in a bowl. Slice the roast and serve with the horseradish sauce. Enjoy!