Allow roast to sit at room temp for 1-2 hours.

Pat dry, wrap with twine (See: 3 Best Ways To Tie A Roast) I tie up my roast the super simple way of just cutting several pieces of twine and knotting them individually while my daughter holds the twine down with her finger.

Generously salt roast and let sit for 1 more hour at room temp.

Place oven rack to middle position, preheat oven to 500ºF a half an hour before beginning to cook roast. (if oven does not go to 500ºF, just go as high as possible)

Transfer ribeye roast to roasting pan fitted with a greased rack, fat side up.

Roast at 500ºF for 15 minutes. Reduce heat to 325ºF. Cook roast approximately 10-12 minutes per pound depending on preferred doneness.

I begin checking internal temperature at 45 minutes because I prefer medium/rare prime rib.*

Check internal temp: 135ºF (medium-rare) 150ºF (medium) and remove when roast reaches desired temp. The last 30 minutes sprinkle roast with fresh cracked pepper, add peeled garlic to the pan and tuck rosemary under the roast.

Let stand 20 minutes after removing from oven.

Horseradish Cream:

Combine sour cream, horseradish and chopped parsley. Salt and pepper to taste.