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
- Combine first 5 ingredients; rub on all surfaces of roast. Place roast on a rack in a roasting pan.
- 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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