Perfect Prime Rib

1. Trim the silverskin and rib roast, and remove the bones by following the curve with a knife. Set the bones aside.
2. Tie the roast with butchers twine, making sure not to tie it too tightly as it will expand slightly during cooking.
3. Season the roast and ribs with a coarse rub, such as Montreal steak seasoning and Osmo Salt.
4. Place the roast and ribs in the fridge uncovered overnight to dry brine (or for at least 1 hour).
5. Preheat the oven to 250F.
6. While the oven preheats, prepare the Horseradish Paste: Combine 2 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon prepared horseradish, 1 tablespoon Worcestershire sauce, 2 chopped garlic cloves, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh thyme.
7. Remove the roast and ribs from the fridge and apply the horseradish paste to all sides of the prime rib.
8. Place the roast and ribs in the middle of the oven and cook until the internal temperature of the roast reaches 123F for rare/medium rare or 133F for closer to medium. The ribs should also be fully cooked, but if they are not yet tender, leave them in the oven until they are.
9. Remove the roast and ribs from the oven and let the prime rib rest for 30 minutes to an hour.
10. Preheat the oven to the highest temperature and place the roast back in the oven for 5-10 minutes, until the desired color is achieved. Remove from the oven immediately.
11. Prepare the Creamy Horseradish Sauce: Combine 2-3 tablespoons horseradish, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, and 1 tablespoon chopped chives.
12. Slice the prime rib and serve with the creamy horseradish sauce.