• prep: 20 min
• cook: 6 hr
• total: 6 hr 20 min

servings:

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

• 1 (6-pound) boneless prime rib roast, trimmed, tied
• 4 tablespoons store-bought or homemade Montreal-style steak seasoning, divided
• 1 cup sour cream
• 1/4 cup prepared horseradish
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 cup Dijon mustard, divided
• 1/4 cup (1/2 stick) melted unsalted butter

Click Here For Step-By-Step Instructions