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First start by salting your prime rib generously on all sides and let this sit uncovered in your fridge for at least 2 hours.
Next pull out the meat from the fridge and season with cracked black pepper. Get your butcher to tie the roast for you but if they haven't this is when you can tie up your roast with butchers twine.
In a bowl mix together mustard, thyme and rosemary as well as two clove of minced garlic. Spread evenly over your roast and let that sit at room temperature for an hour.
Set your oven to 250f. Place your roast on the middle rack and cook until internal temperature reached 120f approximately 3-3 ½ hours depending on the size of your roast.
Pull from oven and allow to rest for 30 minutes. Turn your oven up to 500f and place roast back in the oven to allow to sear for 10-15 minutes. Carefully remove meat from oven.
Slice off the bones and cut into portions. If you like it cooked a bit more then take the internal temperature to 130f on the first cook for a medium roast.
Mix all ingredients listed above together in a bowl for the horseradish cream. Make sure it's evenly combined then place in fridge until ready to serve.