Prime Rib with Horseradish Cream

Pair roasted prime rib with homemade Horseradish Cream for a show-stopping main dish. Garnish with kumquats, lady apples, and pecans for extra flair.

Yield: 10 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes


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

Preparation

  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.
Note:

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.

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