• Preheat oven to 450°F.
• Generously season roast with salt and pepper (you want each bite to be seasoned).
• Rub entire roast with prepared horseradish (go for it!)
• Place standing rib roast in a pan that will accommodate the whole roast, no bones overhanging. The roast can be laying down with the meat facing upwards. Add garlic and shallots to the pan.
• Roast in prepared oven for 45 minutes. Reduce the heat to 350°F and continue roasting for another 30 minutes or until the internal temperature is 125°F. 

Pan sauce

• Squeeze garlic and shallots, out of their papery shells, into a sauce pan. Add chicken broth and pan juices. Whisk briefly to break up the shallots and garlic.
• Reduce over medium heat until it coats the back of a spoon.
• How to Carve a Standing Rib Roast
• Cut meat from the bones and hide the bones for yourself when everyone goes to bed! This is the best part!
• Slice the meat, lengthwise into thin slices. Transfer to a platter.