Preheat oven to 450 degrees.

Season rib roast liberally with sea salt and fresh cracked black pepper.

Place rib roast on a roasting rack and put in oven.

Roast for 15 minutes, and then reduce heat to 375 degrees.

Cook for another one and a half hours (cooking time may vary depending on size of rib roast).

Remove from oven when instant read thermometer registers 130 degrees for medium rare.

Let the rib roast rest for 10 minutes.

Carve and enjoy with creamy horseradish sauce.