Butcher Shop Prime Rib

How to Make

• 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.