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Prime Rib with Horseradish Cream
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Christmas with Southern Living 2006
| 2 Tb. | prepared English mustard, (such as Colman's) |
| 2 Tb. | prepared horseradish |
| 1 Tb. | chopped fresh thyme |
| 1 tsp. | salt |
| 1 tsp. | pepper |
| 1 (8 1/2 lb.) | prime rib roast |
| Horseradish Cream: | |
| 1 c. | heavy whipping cream |
| 2 Tb. | finely chopped chives |
| 2 Tb. | prepared horseradish |
| 2 tsp. | prepared English mustard |
| 1/2 tsp. | salt |
Combine first 5 ingredients; rub on all surfaces of roast. Place roast on a rack in a roasting pan.
Bake, uncovered, at 450 degrees for 20 minutes. Reduce heat to 300 degrees, and bake 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees (medium rare) or 160 degrees (medium). Let stand 10 minutes before slicing. Transfer roast to a serving platter. Serve with Horseradish Cream.
For Horseradish Cream: Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Fold in chives and remaining ingredients. Cover and chill until ready to serve.
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