½ C chopped each - rosemary, sage, thyme, italian parsley
3 cloves garlic, pressed
S&P to taste
Instructions
Prepare the herb butter by melting the butter and then removing the white milk solids to clarify the butter. Allow the butter to cool in the refrigerator, once it become spreadable (not too firm) add the fresh herbs, garlic and S&P to taste.
Place roast in a roasting pan on a wire rack with the fat side up. Rub herb butter liberally to the fat side of the roast. Place in the refrigerator for 1 hour to allow the butter to adhere to the roast.
While the roast is in the refrigerator, prepare the horseradish sauce by mixing all ingredients together in a small bowl. Place in the refrigerator until ready to serve.
Preheat oven to 300 degrees. Removed the roast from the fridge and allow it to come to room temperature (approx 1 hour) before placing in the oven to slow roast for approximately 2 hours or until the temperature reaches 110-115 degrees. Turn the oven up to 475 degrees and sear for approximately 15-20 minutes. Remove from oven when the roast is 125 degrees for rare or 130 degrees for medium rare. Let rest for 10 minutes before carving. Serve with horseradish sauce.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/herb-rubbed-prime-rib-with-horseradish-sauce/