Adjust oven rack to lower position then preheat oven to 200 degrees. Pat the rib eye roast dry using paper towels then season liberally on all sides with salt, pepper and 1 tsp garlic powder.

Place a roasting rack inside of a roasting pan so that it sits firmly on the bottom. Place seasoned roast on the rack with fat cap facing up. Move roasting pan to the oven then bake until center of roast registers 120 degrees (for medium rare) on an instant-read thermometer. This should take anywhere between 2–3 hours.

While the meat is roasting, stir together all ingredients for the horseradish cream in a small bowl. Cover and refrigerate until ready to serve.

Remove roast from the oven then cover roast tightly with aluminum foil. Increase oven temperature to 500 degrees. Remove foil from roast then place it back into the 500-degree oven and cook until the exterior is crispy and very brown—about 10 minutes—rotating as needed for even cooking.

Remove rib roast from oven then let it rest no less than 15 minutes. Carve into thick slices and serve immediately with plenty of that wonderful horseradish cream that you made. Enjoy!