With a crunchy, flavorful crust and a perfectly-roasted center, this Horseradish Crusted Prime Rib Roast is a mouthwatering and memorable special occasion meal.
Prepare the meat: Cut crosshatch slits in the surface of the fat cap. Rub the course salt over the entire roast and let the roast sit in the refrigerator for at least 24 hours (or up to four days!).
Roast the prime rib: Transfer to the oven and cook it until the meat thermometer reaches your desired doneness. When it reaches that temp, remove it from the oven and let it rest on the pan, tented with foil.
Sear the crust: Set the oven to “broil.” Set the roast under the broiler, turning from side to side as the crust crisps up and turns a deep brown. Remove from the oven and carve/serve immediately.