Baked prime rib beef with fresh horseradish sauce

Ingredients:

• 1 beef loin on 3 bones (about 3 kg), prime rib
• 1/3 cup freshly grated peeled horseradish (about 150 g)
• 1 and 1/4 cups sour cream or crème fraîche
• 2 tsp white wine vinegar
• 0.5 tsp sugar
• 2 bunches of rosemary
• 2 bunches of sage
• 2 bunches of thyme
• 1 tbsp. l. olive oil
• Flaked salt, for serving

Preparation:

1. Pat the meat dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age.
2. At least 4 hours and no more than 1 day before serving, combine the horseradish, sour cream, vinegar, and sugar; season with salt and pepper to taste. Refrigerate until ready to serve.
3. Preheat oven to 250°F (120°C). Combine rosemary, sage, and thyme with olive oil and spread them in the bottom of a roasting pan. Generously season the prime rib with salt and pepper and place it on top of the herbs. Roast until a thermometer inserted into the center of the meat registers 125°F (52°C), 3 hours 15 minutes to 4 hours. Remove from the oven and let rest for at least 30 minutes and up to 1 hour.
4. Increase the oven temperature to 260°C (400°F). Just before serving, return the prime rib to the oven and bake until the outside is browned and caramelized, about 10 minutes.
5. Transfer the roast to a cutting board. Using a sharp knife, cut the meat from the bones, then slice across the grain.
6. Serve the roast with crisp greens, horseradish sauce and sea salt. vegetable side dish.