Boneless Prime Rib Roast

Method

Directions

1. 1
   Two days before you salt it (3 to 4 days before serving), move the roast from the freezer to the fridge to thaw.
2. 2
   One to two days before cooking, pat the roast dry and tie it with twine every 1½ inches so it holds an even, round shape.
3. 3
   Season all over with the kosher salt and pepper. Set the roast on the rack in the baking sheet and refrigerate, uncovered, 24 to 48 hours.
4. 4
   One hour before roasting, set the roast, on its rack, out on the counter. Heat the oven to 250°F.
5. 5
   Insert the probe into the center of the thickest part. Roast until the center reads 125°F for medium-rare, 2 to 2½ hours.
6. 6
   Move the roast to a cutting board, tent loosely with foil and rest 30 to 60 minutes. Heat the oven to 500°F. Stir the sour cream, horseradish, lemon juice and a pinch of kosher salt together and chill.
7. 7
   Uncover the roast, return it to the rack and roast until the crust is deep brown and sizzling, 8 to 10 minutes.
8. 8
   Remove the twine. Slice across the grain ½ inch thick and serve with flaky salt and the horseradish cream.