Ingredients: 
– 1 prime rib roast (5-6 pounds) 🥩 
– 2 tablespoons olive oil 🛢️ 
– 2 teaspoons salt 🧂 
– 1 teaspoon black pepper 
– 1/4 cup prepared horseradish 
– 2 tablespoons Dijon mustard 
– 2 tablespoons fresh parsley, chopped 🌿 
– 2 cloves garlic, minced 🧄 
Instructions: 
1. Preheat the oven to 450°F (232°C). Allow the prime rib to come to room temperature for 1-2 hours. 
2. In a small bowl, mix the horseradish, Dijon mustard, parsley, and minced garlic until well combined. 
3. Rub the prime rib with olive oil, then season it generously with salt and black pepper. 
4. Spread the horseradish mixture evenly over the surface of the roast, pressing gently to form a crust. 
5. Place the roast on a rack in a roasting pan, fat side up. Roast for 20 minutes to create a crust. 
6. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your preferred doneness: 
   – Rare: 120°F (49°C) 
   – Medium Rare: 130°F (54°C) 
   – Medium: 135°F (57°C) 
7. Remove the roast from the oven and tent it loosely with foil. Let it rest for 20-30 minutes. 
8. Slice and serve your prime rib with the festive horseradish and herb crust.