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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JUNE 2006

  • Yield: 10 servings
  • Cook time:2 Hours, 35 Minutes
  • Prep time:5 Minutes
  • 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

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.

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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Prime Rib with Horseradish Cream recipe

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