The mustard taste is a little strong, but I still REALLY enjoy this potently flavor roast. I can never seem to afford ENOUGH to satisfy me so I don't want to make another one as soon as the first one is gone.
Prime Rib with Horseradish Cream
Pair roasted prime rib that's been coated in English mustard, horseradish, fresh thyme, salt, and pepper with homemade Horseradish Cream for a show-stopping main dish. Garnish with kumquats, lady apples, and pecans to add some flair to your presentation.
More From Oxmoor House
Other: 10 Minutes
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note