1 cup mayonnaise, plus more, if needed, to slather all sides of the prime rib
Sea salt, use a lot
24 + cloves garlic, pressed (A LOT)
Coarse-ground black pepper, use a lot
When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier. Cover the roast with mayonnaise. Generously season the coating on all sides with salt. Pat the pressed garlic onto the outside and heavily cover with pepper. (No need to add garlic and pepper to the bone side.) Rewrap the roast with plastic wrap and store in the refrigerator one to three days before serving. Three hours before baking, remove the roast from the refrigerator and let sit on the counter. Unwrap the roast and lay on the bottom of a roasting pan (on the rack). reheat the oven to 450F and roast for 30 minutes. Turn the oven down to 200F and roast for 30 minutes per pound. If desired, use a meat thermometer to check the internal temperature (130F). Remove from the oven and cover with foil. Let stand for 15 minutes before serving. Remove the twine and set the roast on a cutting board to slice. Serve with horseradish sauce.