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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
- Garnishes: lady apples, kumquats, pecans
Method
- 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.
- 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.
