Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce

Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.

Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter. Serve with Fresh Horseradish Sauce.

*For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting.

THE WINE: Serve Cabs in a range of prices (see Wine Picks, below), and play the high-low game: Have people choose their favorite and guess the price. You'll be surprised at what comes out on top.

Wine Picks: Cab Choices for the Main Event:

Robert Sinskey Vandal Cabernet Sauvignon 2004 (Los Carneros, Napa Valley; $48). Lively cassis and dark berries play over a foresty bed of juniper, cedar, and mocha flavors.