Prime Rib Roast

1. Remove the roast from the refrigerator. In a food processor, combine the remaining ingredients. Pulse to roughly chop. Spread the mixture over the top and sides of the roast. Let the roast come to room temperature for 1 hour.
2. Preheat oven to 450° F. Place meat in the oven, and cook for 30 minutes. Reduce oven temperature to 325° F. Insert an instant-read meat thermometer into the thickest part of the meat. Roast uncovered for 1 hour 30 minutes to 2 hours, or until the meat thermometer reads 130° F to 140° F for medium-rare to medium doneness. Transfer to a cutting board. Let rest for 20 minutes before slicing. Serve with horseradish cream.
   
   Horseradish Cream: Combine 1 cup of sour cream, 2/3 cup of heavy cream, 1/4 cup of prepared horseradish, ½ teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine. Serve with sliced prime rib.
   
   Meat Temperature Guide
   Rare: 125° F to 130° F
   Medium-Rare: 130° F to 135° F
   Medium: 135° F to 145° F
   Medium-Well: 145° F to 155° F
   Well-Done: 155° F
   
   Cooking Time: Estimate 13 to 15 minutes per pound for medium-rare to medium doneness.

Per Serving (8-10 oz roast and 2 oz horseradish cream): Calories: 719, Fat: 51 g (22 g Saturated Fat), Cholesterol: 201 mg, Sodium: 810 mg, Carbohydrates: 5 g, Fiber: 1 g, Protein: 58 g.