Liberally season your prime rib roast with salt and pepper

Roast the Rib on a wire rack on sheet tray at 400f for 25-45 mins (depending on size) or until internal; temperature reaches 120f

Let the roast rest for at least 15 mins.

Thinly slice 1 Spanish onion

Make a flour dredge – 2 cup all-purpose flour, 2tsp smoked paprika, salt and pepper to taste

Toss your onion slices in the dredge, coating well

Fry your onions in a pot on medium heat with canola oil until golden brown

Use a slotted spoon or spyder to remove onions from oil once golden brown, and rest on a wire rack or paper towel so they do not get soggy.

While the Roast is resting, add 1 cup of mayo to a mixing bowl

Add 3 tablespoons of prepared horseradish

Season the mayo with salt and pepper

Cut your bun of choice (ciabatta, baguette, French roll) in half

Generously apply butter to the face side of the bun, and toast face down on a medium high heat cast iron pan

Once your Mayo, bun, onions, and rested meat are ready, thinly slice the prime rib (about 6 slices per portion

Gently warm the sliced prime rib in the beef demi-glace (or jus)

Apply two heaping tablespoons of horseradish mayo to your bread

Pile 6 slices of the warmed prime rib to the bottom piece of bread

Top with your crispy onions

Serve with a small ramekin of beef Demi-glace or Jus - ENJOY