Holiday Prime Rib with Horseradish Cream

Ingredients

• 1 (5–6 lb / 2.3–2.7 kg) bone-in standing rib roast (about 3 ribs)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 4 garlic cloves, smashed
• 3 sprigs rosemary, leaves chopped
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• For the horseradish cream:
• ¾ cup sour cream
• 3 tbsp prepared horseradish, plus more to taste
• 1 tbsp chopped chives
• Squeeze of lemon, salt and pepper

Steps

1. 1The day before (ideally): pat the roast very dry. Rub all over with the salt and pepper. Refrigerate uncovered, fat-cap up.
2. 2Take the roast out 2 hours before cooking to come to room temperature. Heat oven to 225°F (110°C).
3. 3Mash the garlic, rosemary, Dijon, and olive oil into a paste. Rub it all over the roast. Set on a rack in a roasting pan, bones down.
4. 4Roast until the internal temperature reads 115°F (46°C) for medium-rare, about 2½ to 3 hours. Pull it.
5. 5Rest the roast loosely tented for 20 minutes. Crank the oven to 500°F (260°C).
6. 6Return the roast to the hot oven for 10 to 15 minutes, until the crust is deep brown and the internal temp climbs to about 130°F (54°C).
7. 7Whisk all horseradish cream ingredients together (best made a day ahead).
8. 8Carve the roast off the bones, then slice. Serve with horseradish cream.