Roast prime rib with beef jus and horseradish cream

Ask the butcher for a seven to ten pound boneless prime rib, reserved three to four days ahead, planning roughly one and a half pounds per person.

Score the fat cap about an eighth of an inch deep every inch or so in one direction, then the other, so the fat renders evenly.

Shower each side with coarse kosher salt, at least two or three four-finger grips, then a similarly generous dose of pre-cracked black pepper.

Dry brine uncovered in the fridge at least four hours, preferably overnight, which also dries the exterior for browning.

Pull the roast four hours before eating, heat the oven to 500F and smear 10 to 12 squeezes of neutral oil over the outside without scraping off the pepper.

Set the roast on a wire rack over a foil-lined sheet tray and sear in the hot oven 15 to 20 minutes until golden brown and the fat cap has begun to render.

Drop in two probes, remove the burnt foil and roast at 250F to an internal temperature of 125F, about two and a half to three hours.

Variation: a nine to ten pound chuck eye roast costs about half and is cooked exactly the same way, salted and peppered overnight then seared and slow roasted at 250F to 125F internal.

Pull the roast at 123 to 125F, tent with foil and rest 30 minutes.

For the jus, combine 900 g beef stock, 50 g Worcestershire sauce, 25 g better than bouillon beef base and two packets of powdered gelatin in a saucepan.

Simmer and reduce 15 minutes until down by 40 to 50 percent.

Drain two to three tablespoons of rendered beef fat and drippings from the sheet tray into the jus and taste for salt; it should sit on the upper edge of salty.

For the horsie sauce, whisk 125 g sour cream, 75 g mayo, 75 g prepared horseradish, 10 g water and 3 g salt until combined.

Slice off the first inch with a slicing knife, then carve the roast.

Serve on a warmed plate, drizzle with half a ladle of jus and finish with a dollop of horseradish cream.