Perfect Prime Rib with Horseradish Sauces

First, 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 in a bowl and mix well. Next, 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 in a separate bowl and mix well.

For the Prime Rib:

1. Trim the silver skin and bones from the rib roast carefully using a knife. Set the bones aside.
2. Tie the roast with butcher’s twine to help make it a more even cook.
3. Season the roast and ribs generously with a coarse rub (like Montreal steak seasoning) and Osmo Salt.
4. Let your masterpiece marinate in the fridge uncovered overnight for an excellent dry brine (or at least 1 hour).
5. Preheat the oven or smoker to 225F.
6. Bring out the roast and ribs, coating them with the prepared zesty horseradish paste on all sides.
7. Place the roast and ribs in the middle of the oven/smoker, cooking until the internal temperature reaches 123F for rare/medium rare or 133F for closer to medium.
8. Gently retrieve the roast and ribs, allowing the prime rib to rest for 30 minutes to an hour. 
9. Then, sear in the oven at the highest temperature for 5-10 minutes or use a torch for a crispy crust.
10. Finally, slice the prime rib precisely and serve with the creamy horseradish sauce.