The Best Prime Rib I've Ever Made (and it's not even close)

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Here is written instructions if that's easier for anyone:
1. Trim, score and season your prime rib with worcestershire sauce, rosemary salt and black pepper
2. Dry Brine overnight in the fridge uncovered
3. Set your oven to 200F (93C) and insert probe thermometer with first target temp of 100F (38C)
4. roast until first target is hit then remove from the oven and place in warm area covered in foil until it reaches internal temp of 112F (44C)
5. Increase Oven temp to 400F (205C) until it hits 115-117F (46-47C) then remove and place back in warm area covered in foil to rest until the internal temp hits 129-130F (54C)
6. Turn oven up to 500F (260C) and bake one final time for 5-7 minutes before a final 10 minute rest.
7. slice and serve

Rosemary Salt Recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary Salt Weighted Recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

Horseradish Sauce Recipe:
1/3 cup (80ml) mayo
1/4 cup (60ml) sour cream
1/4 cup (60ml) crème fraiche
1/4 cup (60g) prepared horseradish (or 1/2 cup packed if using fresh)
1 tbsp Dijon mustard
2 tsp lemon juice
2 tsp Worcestershire sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste

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