Mustard- and Herb-Crusted Prime Rib with Mustard Cream

• Prime Rib
• - beef prime rib, bone in, trimmed
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 1/4 cup dried thyme leaves
• Mustard-Horseradish Cream
• 1 qt. whipping cream
• 1/3 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/3 cup GREY POUPON Classic Dijon Mustard
• 1/2 tsp. salt
• 2 Tbsp. prepared horseradish, well drained

1. Prime Rib: Brush top and sides of meat with mustard.
2. Combine salt, pepper and thyme.
3. Sprinkle over meat; press lightly into mustard.
4. Place meat, bone-sides down, on parchment paper-lined half-sheet pan.
5. Bake in 350F-convection oven 2 hours or until meat registers 125F for medium-rare, or 140F for medium doneness.
6. Remove from oven; let stand 30 min.
7. (Temperature will rise about 20F.)
8. Mustard-Horseradish Cream: Meanwhile, place whipping cream in chilled bowl of electric mixer fitted with wire whip attachment.
9. Beat on medium speed until cream begins to thicken.
10. Add lemon juice, mustard and salt.
11. Continue beating until thickened.
12. Stir in horseradish; cover.
13. Refrigerate until ready to use.
14. Slice meat.
15. Place about 8 oz.
16. of the meat on each serving plate; top with 3 oz.
17. of the Mustard-Horseradish Cream.

prime, poupon, kosher salt, ground black pepper, thyme, horseradish, whipping cream, lemon juice, poupon, salt, horseradish

Taken from www.kraftrecipes.com/recipes/mustard-herb-crusted-prime-rib-mustard-cream-97776.aspx (may not work)