Serves 6 to 8

Preheat the oven to 500°F. Remove the roast from the refrigerator and let rest at room temperature for a half hour. Rub the rib roast with the canola oil, then evenly coat the roast with the salt and pepper. (It may seem like a lot of salt, but you will need it.) Place the roast (rib-side down) in a pan with a roasting rack, and roast in the oven for 20 minutes. After 20 minutes, the roast should be nicely browned. Drop the oven temperature to 350°F and roast for another 1½ hours, or until the internal temperature of the roast reaches between 120°F and 125°F for medium-rare. Let rest for 30 minutes before slicing. Serve with Creamy Horseradish and Potato Au gratin.

Preheat oven to 375°F. Slice the potatoes lengthwise on a mandolin about 1/8 inch thick and reserve.

Coat the bottom and sides of a 10-inch cast iron skillet with the butter and garlic. Lay ¼ of the sliced potatoes in an even layer. Season with salt and pepper, top with ¼ of the mixed cheese and ¼ of the heavy cream. Continue this process until all ingredients are layered nicely, sprinkling the thyme in the middle layer. Bake for 1 hour, until golden brown and a knife can pierce the potatoes without resistance. Allow to cool for 1 hour before slicing into pie-like wedges.

Mix all ingredients together and serve.