Prime Rib with Horseradish Cream |
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Prep Time: 5 Minutes Cook Time: 155 Minutes |
Ready In: 160 Minutes Servings: 10 |
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Pair roasted prime rib with homemade Horseradish Cream for a show-stopping main dish. Garnish with kumquats, lady apples, and pecans for extra flair. Ingredients:
2 tablespoons prepared english mustard (we tested with colman's) |
2 tablespoons prepared horseradish |
1 tablespoon chopped fresh thyme |
1 teaspoon salt |
1 teaspoon pepper |
1 (8 1/2-pound) prime rib roast |
horseradish cream |
garnishes: lady apples, kumquats, pecans |
Directions:
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° for 20 minutes. Reduce heat to 300°, and bake 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium rare) or 160° (medium). Let stand 10 minutes before slicing. Transfer roast to a serving platter, reserving 1/4 cup drippings for Blue Cheese Yorkshire Puddings; keep warm. Serve with Horseradish Cream. Garnish, if desired.
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