Butcher Shop Prime Rib

Step 1: If you don't already have one, buy an electronic temperature probe. That way you don't have to keep opening your oven to check on the roast, which extends your cooking time.

Step 2: The night before, make horseradish sauce by whisking ingredients until smooth and creamy. Refrigerate at least 4 hours, preferably more like 24 hours. Sauce keeps 2-3 weeks in airtight container in fridge.

Step 3: Remove prime rib from fridge 3 hours before cooking. Plan to start roast early enough to allow roast to sit 20-30 minutes once removed from oven, before slicing.

Step 4: Move oven rack to lower level and preheat oven to 500 degrees. Set a rack in your roasting pan.

Step 5: Season roast with salt and pepper, being careful with the salt, but use lots of pepper.

Step 6: Place roast on rack with the fat side up. Then insert a thermometer into the meaty part of roast, not touching bone. Do not cover the roast.

Step 7: Place roast in oven. After 5 minutes, turn heat down to 325 degrees.

Step 8: Cook until desired doneness is reached on thermometer. Hubby and I like our meat rare, but with prime rib, we let it cook to at least 140 and sometimes 150, since our extended family likes theirs medium-well.

Step 9: Cooking time will approximate 16-18 minutes per pound once oven is turned down. Add 5 more minutes per pound if you really want it well done. Use these times as a guide only, depend on your thermometer for doneness.

Step 10: Transfer roast with rack to a rimmed baking sheet and let sit 20-30 minutes, loosely covered with foil, before slicing. That way the roast will keep it's juices.

Step 11: Put roasting pan over stovetop burners on medium-high to high, or transfer juices to a saucepan, scraping up the good bits too.

Step 12: Add wine and cook until reduced, scraping bottom of pan. Then add stock and cook until reduced by half. Taste and adjust seasoning.