Ingredients

• 6-7 lbs rib roast
• 1/2 cup Montreal Seasoning
• 1/4 cup kosher salt
• 1/4 cup black pepper

For horseradish:

• 1 cup sour cream
• 1/4 cup horseradish
• 1 Tbsp dijon mustard
• Lemon juice to taste
• Salt/pepper to taste

Directions

For prime rib:

Let rest at room temperature for 2 hours – come to room temperature. Preheat oven to 500.

Combine seasonings together in a small bowl. Coat rib roast in olive oil, coat mix on all sides of the roast.

Sear rib roast at 500 degrees for 20 minutes.

Turn oven down to 200 for 2 hours until thermometer reaches 110 degrees.

Pull 2 hours prior to serving. Can turn off oven and let it sit there for 2 hours or put in pan and cover and place in cooler to keep warm.

For horseradish:

Mix all ingredients together.

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