Perfect Herb Crusted Prime Rib

Perfect fool proof Prime rib accompanied by Au-jus and Horseradish Cream Sauce. You'd Run To The Hills to try this recipe!
INGREDIENTS:
1- 5 pound Prime rib roast rib bones removed and tied back up (ask your butcher)
2 tablespoons Kosher salt
1 tablespoon black pepper
1 1/2 sticks or 6 ounces clarified butter
HERB RUB:
1 1/2 teaspoon dry basil
1 1/2 teaspoon dry oregano
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
AU-JUS:
2 tablespoons butter
2 large carrots chopped
2 ribs celery chopped
1 large onion chopped
3 sprigs thyme loosely chopped
2 sprigs rosemary loosely chopped
2 bay leaves
3 cloves smashed garlic
1 tablespoon tomato paste
1/2 cup dry red wine
4 cups low-sodium beef stock
salt and pepper to taste
HORSERADISH CREAM SAUCE:
3/4 cup sour cream
3-4 tablespoons horseradish "depending on how hot you like it"
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonaise
INSTRUCTIONS:
1. Season roast with salt and pepper evenly on all sides and place on a sheet pan with a wire rack if you don't have a roasting pan. Rest in the refrigerator uncovered for 24-48 hours or at least 4 hours minimum.
2. Before cooking remove the prime rib from the refrigerator and let it sit at room temperature for 4-5 hours to allow for more even cooking.
3. Preheat the oven to 250 degrees and place your oven rack just below the middle. We're going to do what's called a reverse sear, starting with a lower temperature and finishing with a high heat sear, commonly known to give the best results especially when cooking a larger roast.
4. Brush the roast on all sides with 1/2 of your clarified butter. Evenly spread the herb rub on the top and sides of the prime rib.
5. Place the roast in the oven. It should take somewhere between 2 1/2 - 3 hours to reach 120 degrees which will give us a perfect medium rare "130-135 degrees" after carry over cooking of 10-15 degrees.
6. While the prime rib is cooking we'll make the au-jus. In a heavy bottom pot or dutch oven sauté your carrots, celery and onions over medium heat with the 2 tablespoons of butter until brown and soft.
Add the bay leaves, herbs, smashed garlic cloves and tomato paste and sauté for a couple more minutes to brown up the tomato paste. Deglaze the pan with the red wine and reduce until thickened.
Add the beef stock and slowly simmer until the au-jus is reduced by about half, you should end up with about 2 cups of au-jus. Strain through fine mesh strainer and season to taste with salt and pepper.
7. Remove the prime rib from the oven when it reaches 120 degrees at the center of the thickest part and cover with foil and rest for 1/2 hour to 45 minutes. If you like it medium rather than medium rare, cook it an additional 10 degrees hotter, taking it out of the oven at 130 degrees giving you a finished temperature of 140-145 degrees after resting.
8. While the roast is resting raise the oven temperature to 500 degrees and mix together the ingredients of the horseradish cream sauce.
9. After resting the prime rib brush it once again with remaining clarified butter and place the roast back in the 500 degree oven for 15 minutes. After searing remove the roast from the oven " no additional resting is needed " remove the rib bone and slice your desired size of prime rib. Top with au-jus and horseradish cream sauce. I served mine with roasted garlic mashed potatoes and buttered green beans.
Don't forget for leftovers prime rib makes the Best French dip sandwiches. Slice it as thin as possible and quickly dip into the simmering au-jus. Place it on a buttered toasted baguette, top with horseradish cream sauce and serve with a cup of the hot au-jus for dipping. Heaven!
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