Wash prime rib thoroughly with cold water, pat dry.
Inject liquid marinades & other injectables (garlic cloves) etc. (optional).
Brush with extra virgin olive oil or grape seed oil and liberally apply Double Q Dry Rub & All Purpose Seasoning.
Refrigerate for 4 to 5 hours in a 2 gallon plastic baggie.
Make a baste using the recipe on the dry rub label. Baste as needed to keep the meat moist.
Use a roaster pan with 1” of water in the pan. Place the prime rib on a rack in the roaster. Leave uncovered.
Bake @ 450 degrees for the first 30 minutes.
Bake @ 350 degrees for approximately 21/2 hours or until desired results, 140 degrees at the center is perfect.
Save the juice (au jus)—great for dipping!!!
Horseradish sauce (dip):
2 tablespoons horseradish
1 tablespoon cider vinegar
3 tablespoons mayo
1 teaspoon dry mustard
1/2 cup sour cream
1/8 teaspoon Double Q Dry Rub & All Purpose Seasoning
1/8 teaspoon ground red pepper (optional)
Combine ingredients in small bowl & whisk until blended.