Prime Rib

3.5 kg prime rib roast
¼ cup coarse salt
2 tsp ground rosemary
½ tsp SIDS CRAZY SALT
1 tsp dried Herbes de Provence
⅛ cup wasabi powder, ("horseradish powder")
⅛ cup garlic powder
1 tbsp coarse New York Cut pepper
2 tbsp soft butter
foil to line roaster
butter-flavoured spray to oil rack for roaster

The one secret ingredient that really takes this rub over the top, is the wasabi powder. Yep, you read that correctly, wasabi powder. (Sometimes labeled “horseradish powder”.) Don’t worry, it doesn’t make it “hot”. Not at all. But it does give it a unique warmth and peppery taste that just can’t be beaten. So DO NOT omit it nor decrease the amount. This is just right the way it is.
Let roast sit out and come to room temperature for about an hour.
In small bowl, combine SIDS CRAZY SALT, Herbes de Provence and the seasonings well. Do not pat the roast dry, leave "wet". Pat on ALL seasonings. (Some will fall off and you can pat them back on. Not all will stay, but most will.
Spray roaster rack and place roast onto rack fat side-up. Place rack with roast into foil-lined roaster.
DO NOT add water or any liquid to bottom of roaster.
Let sit while oven fully preheats to 190°C. When fully preheated, (*my oven takes a full 15 minutes to come to temperature), place into oven so the roast is in the centre. *Rack should be one level lower than centre.
Roast for 45 minutes. Turn oven off and DO NOT OPEN OVEN! I stick a post-it note on the handle to remind myself. Let sit in the oven for 1½ hours.
Turn oven back on and immediately set the timer for 45 more minutes. *IMPORTANT! If your oven has an upper heating element like mine does, just before turning oven back on, tent with foil to protect top while oven is heating back up! Once oven has reached the proper temperature again, you can quickly pull the foil off.
After 45 minutes, remove from oven and let rest. (I've actually had to let 2 different roasts rest for over an hour when company was late and it was fine, but let it rest for at least 20-30 minutes loosely tented before carving.) Once it's out of the oven and before tenting to rest, scrape the salt "shell" off of the outside with a sharp knife leaving most of the rest of the seasonings on. It's the salt shell that keeps this roast so juicy inside, but it's very salty and not pleasant to eat. Spread with pats of butter to melt on the outside. Tent with foil and let rest so the juices won't run out.
Once cooled enough that when you carve it you won't loose the juices, slice into very thick, restaurant-style slices. *I always start in the middle, and work my way outward towards each end as I go so everyone gets a premo piece! Save the ends for Prime Rib hoagies the next day. 😉
Serve with homemade au jus and sour cream-horseradish sauce for dipping if desired.