Bring your rib roast up to room temperature before prepping. Blot it totally dry of any moisture.

Place the rib roast bones side down in the roasting pan (the ribs will act as a rack).

Using a knife stab the top of the rib roast 15-20 times and slip the slivers of garlic into the roast all over the top.

Sprinkle the top of the roast with 1 tbsp. of kosher salt and 1 tbsp. of freshly cracked black pepper.

In a bowl add the softened butter, fresh chopped thyme & rosemary, chopped garlic, and 1 tbsp. of kosher salt, and 1 tbsp. of freshly cracked black pepper. Mix with a spoon until it looks like a paste and can form into a ball. Do not over mix or use a mixer.

Using your hand spread the butter paste all over the top and sides of the rib roast. Try to cover as much of the roast as you can. (make sure the rib roast is dry...this will make this task very easy)

Add 1 or 2 onions quartered into the roasting pan (this will give you more flavoring in the drippings if you want o make an au jus) You do not have to add the onion if you are making a horseradish sauce.

Roast in the oven at 450 degrees F for 20 minutes uncovered.

Then, drop the oven temperature to 325 degrees F and roast 17 minutes a lb. or until the temperature reaches about 117 degrees F. as read by a meat thermometer. For my 5.5 lb. rib roast this took 77-80 minutes. Baste with the pan drippings while cooking every 15-20 minutes.

Remove from the oven and loosely cover the roast with aluminum foil (like a tent) and let it rest at least 30 minutes. The roast will have carry over cooking and the internal temperature will raise to a medium rare.

Slice and enjoy the most flavorful juicy roast with the ones you love. Make it!

Horsey Sauce: mix together 1/2 cup of sour cream, 1/2 cup of mayonnaise, juice of 1/2 a lemon, 3 tbsp. of prepared horseradish, 2-3 tbsp. of Worcestershire sauce, 1 tsp. of Tobacco, and salt and pepper to taste