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Prime Rib with Horseradish Cream

Oxmoor House
Prep time 5 mins
Cook time 2 hrs, 35 mins
Other time 10 mins
Yield 10 servings
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

How to Make It

  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.

Cook's Notes

English mustard is an extremely hot condiment containing ground mustard seeds and turmeric. It contributes high flavor to the coating that bakes on the prime rib.

Christmas With Southern Living