It's in Chef Michael Tusk's kitchen where you'll find the prime rib roast being basted with a savory garlic-thyme butter - a delight that permeates the air and the senses. This dish is masterly seared on the stovetop before its transition into the oven occurs. Even as the beef cooks and the garlic becomes darker in tone, never fear - this transformation only deepens the tantalizingly delicious flavor.

In preparing the roast, the piment d'Espelette, a lush red chile powder hailing from the Basque region, enhances the taste profile dramatically. Although you might not find it at your typical grocery store, it’s worth seeking out this spice. Rich, lengthy cooking time for meats, like this one, drastically pairs well with a sturdy red wine that has a robust tannic punch, such as a beautiful Barolo.

You're about to cook with the best, and the dry ingredients list is as follows for a 10-pound bone-in prime rib roast: course sea salt, black pepper ground fresh from the mill, a quarter cup of olive oil extra-virgin, and four tablespoons of unsalted butter. Then there's two whole garlic bulbs cut in half crosswise and eight sprigs of thyme - these lay the groundwork for enhancing the base flavor of your roast.

In the meantime, gather the following for the accompaniment - a sauce with the star ingredient being freshly peeled, grated horseradish: two cups of crème fraîche, quarter teaspoon of piment d'Espelette or alternatively cayenne pepper, one tablespoon each of champagne vinegar, minced chives, minced scallion, with stablemates of teaspoon of cracked black pepper and a salt teaspoon.

To prepare the roast, preheat the oven to 325°F. Then strategically place 1-inch-deep cuts across the surface of the meat, followed by a thorough rub of salt and pepper on the body and inside the slits. Heat the olive oil in a large skillet, add the roast - meaty side downwards - and let it get a beautiful brown coat over a high flame, which takes about 10 minutes.

Next, in goes the butter, garlic and thyme into the skillet, reducing the heat to moderate and continually using the butter to baste the roast for around 5 minutes. Transition the roast from skillet to a standard-sized roasting pan, placing it bone side downwards. Press the freshly cut side of the garlic halves and the thyme sprigs onto the meat's surface and roast, remembering to occasionally turn the pan, for approximately 3.5 hours. An inserted instant-read thermometer should show 125°F. Let the roast rest for 15 minutes.

While your roast rests, combine all the sauce ingredients in a bowl for the grand finale.

Do the meat justice with carving that is off the bone before thinly slicing it. The dish is ideally served with the carefully crafted horseradish sauce. Bon appétit!