It doesn't get much simpler than this. We started with the best local beef we can find (which isn't a glowing recommendation), Misty Isle Beef. It was dry-aged for 17 days, which gave the meat a pretty intense beefy flavor.
Prime Rib -- 11.3 pounds
Rubbed with a mix of crushed pink and white peppercorns, Kosher salt, fresh crushed thyme and fresh crushed rosemary to taste.
The roast was seared on all sides, placed in a 200 degree oven and cooked for about six hours until the internal temperature reached 140 degrees (I prefer 130 degrees, but this was in deference to our guests).
The meat was served with horseradish sauce:
1 cup sour cream
1/4 cup ground horseradish
1 Tbs. snipped chives
1 tsp. lemon juice
1/2 tsp. salt
Adjust consistency with milk (I added a Tbs.)