The day before you want to cook the prime rib, make a rub using the Herbs de Provence seasoning and Flat Irons Prime Rib Rub.
Rub a light coat of "liquid concentrated beef flavor base" (or olive oil) on the prime rib to serve as a bonding agent for the seasoning rub
Generously sprinkle combined spice rib all over prime rib.
Wrap in saran plastic wrap and refrigerate overnight.
The day you want to cook the prime rib, remove it from the refrigerator about 3 hours before you calculate you need to start cooking it. (This will allow it to warm to room temperature)
Preheat oven to 500 degrees F.
Remove meat from the ridge and unwrap, Insert thermometer into meat, put on roasting pan and cook for 20 minutes
Reduce oven temperature to 325 degrees F and cook until internal temperature reaches 115-120 degrees F (or other temperature, depending on preferred doneness.) FINAL (afterr resting) temperature of 120 will be rare, 130 medium rare, 140 medium.
Remove from oven and tent with aluminum foil. Allow to 'rest' for 30 minutes. Internal temperature should rise 10-15 degrees.
Mix creamy horseradish using 50% sour cream, 50% prepared horseradish.
Slice up the prime rib, cutting 1/4 to 1/2 inch slices.
Add a dash of "Italian Black Truffle Sea Salt" to each slice on each plate before serving.
Serve and enjoy with creamy horseradish sauce!