Prime Rib With Horseradish Cream
- 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
- Combine first 5 ingredients; rub on all surfaces of roast. Place roast on a rack in a roasting pan.
- Bake, uncovered, at 450u0b0 for 20 minutes. Reduce heat to 300u0b0, and bake 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 145u0b0 (medium rare) or 160u0b0 (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.
horseradish, thyme, salt, pepper, prime, lady apples
Taken from www.myrecipes.com/recipe/prime-rib-with-horseradish-cream (may not work)