Remove the prime rib roast from the refrigerator and allow it to reach room temperature for about 1 hour. Preheat your oven to 450°F (232°C). Generously season the roast with kosher salt, freshly minced garlic, and chopped fresh herbs such as thyme and rosemary.

Place the seasoned prime rib on a roasting rack set within a baking dish to catch the drippings. Slide it into the preheated oven and roast for 20 minutes. Afterward, lower the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, checking every 30 minutes with a meat thermometer.

While the prime rib roasts, whisk together eggs, all-purpose flour, milk, and a pinch of salt in a mixing bowl until smooth. Let the batter rest for at least 30 minutes at room temperature.

About 20 minutes before your prime rib is done, pour a tablespoon of vegetable oil into each cup of a muffin tin and place the tin in the oven until the oil is shimmering and almost smoking.

Carefully remove the hot muffin tin and quickly pour the rested batter evenly into the cups, filling them about halfway. Return the tin to the oven and bake for 20-25 minutes, until the puddings are puffed and golden brown.

Once the prime rib reaches the desired temperature, carefully remove it from the oven and transfer it to a cutting board. Tent the roast loosely with aluminum foil and allow it to rest for at least 20 minutes.

While the roast rests, mix together prepared horseradish, sour cream, and a squeeze of fresh lemon juice in a small bowl. Stir well until smooth and creamy.

Slice the rested prime rib roast against the grain into thick, juicy pieces and serve alongside golden Yorkshire puddings. Present the horseradish cream in a small bowl on the side.