Rosemary-Rubbed Prime Rib

Pat the rib roast dry with paper towels. Using the tip of a sharp knife, make 5 slits across the top of the roast, each about 1/8 inch (3 mm) wide and 1/2 inch (12 mm) deep.

In a bowl, mash together the butter, garlic, rosemary and thyme until combined. Season the butter mixture generously with salt and pepper. Rub the butter mixture in an even layer on all sides of the roast. Wrap the roast in plastic wrap and refrigerate for at least 6 hours, or up to 24 hours.

To make the horseradish cream, in a bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish and lemon juice and whisk until blended. Season with salt and pepper. Cover and refrigerate until ready to serve.

Remove the plastic wrap from the roast and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 450°F (230°C).

Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125° to 130°F (52° to 54°C) for very rare to medium-rare, 1 to 1 1/2 hours more. Twice during the cooking time, carefully baste the roast with the melted butter that has collected in the bottom of the pan.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving.

Meanwhile, make the red wine jus: Place the roasting pan on the stove top over medium heat. Pour in the wine and deglaze the pan, stirring to scrape up the browned bits. Add the broth and thyme and cook, stirring occasionally, until the liquid is reduced by half, about 10 minutes. Strain through a fine-mesh sieve, season with pepper and transfer to a sauceboat.

Carve the roast and arrange on a warmed platter. Serve immediately with the horseradish cream and jus alongside. Serves 8 to 10.

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