Prime Rib with Horseradish Cream

Prime Rib with Horseradish Cream
Photo by Oxmoor House

Ingredients

  • 1 teaspoon pepper
  • Garnishes: lady apples, kumquats, pecans
  • 1 (8 1/2-pound) prime rib roast
  • 2 tablespoons prepared horseradish
  • Horseradish Cream
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh thyme
  • + 16 more ingredients
    • 2 tablespoons prepared horseradish
    • 1 (8 1/2-pound) prime rib roast
    • 2 tablespoons prepared English mustard (we tested with Colman's)
    • Garnishes: lady apples, kumquats, pecans
    • 1 teaspoon pepper
    • Horseradish Cream
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh thyme
    • Horseradish Cream
    • 1 teaspoon pepper
    • 2 tablespoons prepared English mustard (we tested with Colman's)
    • 1 teaspoon salt
    • 1 (8 1/2-pound) prime rib roast
    • 2 tablespoons prepared horseradish
    • 1 (8 1/2-pound) prime rib roast
    • 2 tablespoons prepared English mustard (we tested with Colman's)

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)....

View full recipe at My Recipes

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