• Season the roast liberally with salt and pepper.
• Cover the roast with plastic wrap and place it in the refrigerator for at least 8 hours or overnight.
• Two hours before baking, remove the roast from the fridge and allow it to come to room temperature.
• Preheat the oven to 150°F (or the lowest available temperature for your oven).
• Place the roast in a large roasting pan.
• Rub the softened ghee all over the roast, then sprinkle it with the chopped herbs.
• Bake the roast for 5½ hours (or 3½ hours in a 200°F oven), or until the internal temperature reaches 115°F for medium-rare or 135°F for medium.
• The internal temperature will keep rising as the meat rests.
• While the roast is cooking, make the tiger sauce: Place the sour cream, horseradish, and dill in a small bowl and stir well to combine.
• Taste and adjust the seasoning, adding more dill or a pinch of salt, if desired.
• Cover and store in an airtight container in the refrigerator until ready to serve.
• About 10 minutes before serving, increase the oven temperature to 500°F.
• Once the temperature is at 500°F, let the roast sear in the oven for 8 minutes or until brown and crispy on the outside.
• Remove the roast from the oven, allow it to rest for 10 minutes, and then carve it into ¾-inch-thick slices.
• Serve with the tiger sauce and the pan juices.

Note:

• You can also use the pan drippings to make Yorkshire Pudding, a classic accompaniment to prime rib!