Courtesy of Linda Lee
Start-to-finish: 3 hours, 30 minutes (10 minutes active; requires marinating, oven and rest time)
1 5-pound beef prime rib roast (2-3 ribs)
1 tablespoon black pepper
1 cup zesty Italian dressing
1 cup mayonnaise
1/2 cup prepared horseradish
Place meat in a large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat. Cover and marinate in refrigerator for at least one hour.
Heat oven to 325 F. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. Bake 2 hours or until meat thermometer inserted into thickest part of meat registers 130-135 F (medium-rare). Remove from oven and cover with foil. Allow to rest 20 minutes before carving.
Meanwhile, mix mayonnaise and horseradish in a small bowl. Serve sauce with meat.