Prime Rib with Horseradish Cream


2 tablespoons English mustard

2 tablespoons prepared or bought horseradish

1 tablespoon chopped fresh thyme

1 teaspoon salt

1 teaspoon pepper

8 ½ pounds prime rib roast

Horseradish cream





  1. Combine first 5 ingredients; rub on all surfaces of roast. Place roast on a rack in a roasting pan.
  2. Bake, uncovered, at 450°F for 20 minutes. Reduce heat to 300°F and bake 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 145°F (medium rare) or 160°F (medium). Let stand 10 minutes before slicing. Transfer roast to a serving platter, reserving ¼ cup drippings for Blue Cheese Yorkshire Puddings; keep warm.  Garnish with apples (sliced), kumquats and pecans.  Serve with Horseradish Cream.

*Tip; to give more flavor, sauté apples and pecans briefly with butter and brown sugar for glaze effect, then pour over sliced prime rib.


Recipe Credit: MyRecipes

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