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Position an oven roasting rack in the lower third of the oven and preheat oven temperature to 275°F. Put the trussed rib roast on a rack in a roasting pan.
If you are choosing to score the skin, cut the fat in ¹/16-inch intervals. Hold a blowtorch about an inch from the roast and lightly brown any white fat and red meat that you see on all sides.
Season the roast generously with salt. Chef Keller does not recommend using black pepper as a seasoning since black pepper alters the flavor of your protein.
Roast the prime rib for about 2 hours or until the roast registers 128°F in the center.
Remove from the oven and let rest for at least 30 minutes. The meat will retain heat and continue to cook once out of the oven; make sure the internal temperature is 132°F for the perfect medium-rare.
Carve the roast, cutting away the bones, and slice into individual bones to serve separately. Cut the roast into slices that are about ½-inch thick supporting both the roast and the piece being cut with your hand.
Combine the crème fraîche and horseradish and whip until you achieve soft peaks. The crème fraîche should be very cold, so you may wish to do this over ice. Top with minced chives.
Arrange the meat on the platter and sprinkle with sel gris, pepper, and horseradish cream.