MM's Standing Rib Roast with Horseradish Sauce

MERRY CHRISTMAS to all of my Dear Readers!!!!
This is how I am going to make my roast:

Roast:
Bone-in rib roast with the "fat cap" left on
Reduced sodium "Better Than Bouillon" beef flavor
Johnny's Garlic Seasoning
Merlot
2-3 cloves of garlic, cut into shards with sharp points
Softened butter

Horseradish Sauce:
Creamy hot horseradish - I use Beaver's
Sour cream
Worcestershire sauce
Tabasco
Lemon juice
Freshly ground black pepper (coarse)

Carefully cut back the "fat cap" so you can flap it back. Rub in the beef bouillon paste, and Johnny's, and pour a little Merlot in the area. Put the cap back in place, and secure with kitchen twine. Cut tiny slits with a sharp knife all over surface of roast. Insert garlic shards. Rub butter all over both ends of roast. Preheat oven to 450. Place roast in heavy pan - uncovered. Cook for 15 mins. Reduce heat to 325, and roast til thermometer reads 120-125 for medium rare (plan on 13-15 mins. per lb.).
Remove from oven, tent with foil, and let rest 15 mins. before carving. Serve with my horseradish sauce.

I wish you Peace, Love, and JOY on this VERY special day!!

MM

Editor's note: make sure you let the roast come to room temp. at least one hour. This is crucial!!