Salt- And Herb-Crusted Prime Rib With Fresh Horseradish Sauce

By Sunset
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1 four-rib beef rib roast (about 8 lbs.), fat trimmed to 1/4 in.*, or 1 boned, tied beef cross rib (chuck) roast (4 to 6 lbs.)

8 garlic cloves, slivered lengthwise

1/2 cup extra-virgin olive oil

1/4 cup chopped fresh rosemary leaves or 2 tbsp. dried

1/4 cup chopped fresh thyme leaves or 2 tbsp. dried

3 tablespoons freshly cracked black pepper

1 cup coarse sea salt

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