One Choice or Prime Rib roast. Have butcher cut fro bone then tie roast back onto bone rack.
Bring the prime rib roast to room temperature by removing it from the refrigerator, and allowing it to stand in a cool place, wrapped in its butcher-paper wrapping, for one to four hours. (The prime rib may be out of the refrigerator safely for up to four hours – longest time for largest roast). It is brought to cool room temperature so that the roast won’t be ice-cold in the center, and will cook evenly.
Preheat oven to 500
Rub roast with vinegar, cover with coarse Kosher salt and ground pepper
Bake @ 500 for 5 minutes per pound then turn off oven
DO NOT OPEN OVEN DOOR for 2 hours
Remove roast, cut strings and slice. Ends will be more cooked and center will be more rare.
Horseradish Sauce
1 spoon horseradish
1 spoon sour cream
1 spoon mayo
½ spoon Worcestershire sauce
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