Wash prime rib thoroughly with cold water, pat dry.

Inject liquid marinades & other injectables (garlic cloves) etc. (optional).

Brush with extra virgin olive oil or grape seed oil and liberally apply Double Q Dry Rub & All Purpose Seasoning.

Refrigerate for 4 to 5 hours in a 2 gallon plastic baggie.

Make a baste using the recipe on the dry rub label. Baste as needed to keep the meat moist.

Use a roaster pan with 1” of water in the pan. Place the prime rib on a rack in the roaster. Leave uncovered.

Bake @ 450 degrees for the first 30 minutes.
Bake @ 350 degrees for approximately 21/2 hours or until desired results, 140 degrees at the center is perfect.

Save the juice (au jus)—great for dipping!!!

Horseradish sauce (dip):

2 tablespoons horseradish
1 tablespoon cider vinegar
3 tablespoons mayo
1 teaspoon dry mustard
1/2 cup sour cream
1/8 teaspoon Double Q Dry Rub & All Purpose Seasoning
1/8 teaspoon ground red pepper (optional)

Combine ingredients in small bowl & whisk until blended.