Prime Rib with Horseradish Cream

Oxmoor House
Prime Rib with Horseradish Cream Recipe
Oxmoor House
Pair roasted prime rib with homemade Horseradish Cream for a show-stopping main dish. Garnish with kumquats, lady apples, and pecans for extra flair.
10 servings


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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
Garnishes: lady apples, kumquats, pecans


Prep: 5 Minutes
Cook: 2 Hours, 35 Minutes
Other: 10 Minutes

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

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.

Created date

August 2009