Perfect Prime Rib

1. 1

   Pat 1 (about 7-pound) standing rib roast dry with paper towels and season generously with 1 tablespoon kosher salt, being sure to coat the sides, ends, and the ribs below. Don't worry about using all the salt. Place the roast in a roasting pan or 9x13-inch metal baking pan with the ribs in the pan and the fat cap up. Let sit at room temperature for about 2 hours.

   120 min
2. 2

   For the horseradish sauce, place 1 cup heavy cream, 1 cup sour cream, 1/4 cup prepared horseradish, 1 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon cayenne pepper (optional) in a medium bowl. Whisk until smooth. Cover and refrigerate until ready to serve.

3. 3

   Arrange a rack in the middle of the oven and heat the oven to 500°F.

4. 4

   Place the roast in the oven for 15 minutes. Be prepared — during this time, the roast is going to put off a fair amount of fat and there will be smoke. Turn on your stove or oven's vent and open a few windows. Don't worry, the roast will be done with smoking after this and your kitchen will be smoke-free long before guests arrive for dinner.

   15 min
5. 5

   Drop the oven temperature to 325°F and continue to cook the roast for at least another hour before you begin checking the roast's temperature. Larger roasts can take a total of 1 1/2 to 2 hours. Roast until the center of the prime rib registers 115°F for rare and 120°F to 130°F for medium on a instant-read thermometer — remember that there will be carryover cooking as the roast rests.

   120 min
6. 6

   When the roast has reached your desired temperature, remove the roast from the oven and transfer to a clean cutting board for carving. Loosely cover in aluminum foil and let rest for 30 minutes.

   30 min
7. 7

   Cut off the twine or cut the meat away from the bones in one piece. Cut crosswise into 1/2-inch-thick slices. Serve with plenty of horseradish cream or gravy.

Recipe Notes

1. 8

   Ask your butcher: Order your prime rib roast with "the ribs cut away and tied back," which makes the roast easier to cook and carve. The butcher will trim some fat, cut the ribs away and secure them under the roast (in lieu of a roasting rack), and tie the roast for you.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.