Place all ingredients in a medium mixing bowl and whisk until well-incorporated. Season to taste with salt and white pepper as needed.

In a small bowl stir ingredients until fully incorporated.

Pat prime rib dry with paper towels on all sides. Season liberally on all sides with pepper rub and allow to come to room temperature, about 30 minutes.

Preheat oven to 250 degrees F.

In a large cast iron pan, add grapeseed oil and bring to medium-high heat.

Sear prime rib on all sides until golden brown all over, about 2 to 3 minutes on each side.

Place seared prime rib on wire rack lined baking sheet, place in oven and refer to Omaha Steaks cooking chart for cook time and desired doneness. Use meat thermometer to ensure accurate doneness. Cook prime rib until internal temperature is 10 degrees below desired cooking doneness (we recommend medium-rare).

Rest prime rib for 15 to 20 minutes. Slice to desired thickness.

Serve with crushed potatoes and creamy horseradish sauce.

Preheat oven to 425 degrees F.

Add potatoes to stockpot. Cover with cold water by about 1 inch and add a pinch of salt to the water. Turn on high heat and bring to boil. Boil potatoes in salted water for about 8 to 10 minutes, or until fork-tender. Drain in colander and completely cool down with running cold water.

Once cool enough to handle, carefully crush potatoes lightly with palms of hands, or until skin breaks and potatoes are slightly crushed.

In a medium bowl, whisk together olive oil, minced garlic, and minced parsley until well-incorporated.

Place crushed potatoes on aluminum foil lined baking sheet and toss lightly with olive oil mixture. Season potatoes with kosher salt and ground black pepper on both sides. Place baking sheet in oven and roast until crisped and golden brown, about 15 to 17 minutes.