1 (approx. 5-lb) prime rib roast
1 tbsp coarsely-ground black pepper
1 cup Italian salad dressing
1 1/2 cups mayonnaise, divided
1/4 cup prepared horseradish
1/4 cup honey-mustard dressing
1/2 tsp dried thyme
Place the roast in a large glass baking dish and sprinkle with pepper. Pour Italian dressing over meat, cover and marinate in the refrigerator for at least an hour.
Preheat oven to 325 degrees.
Remove meat from the marinade and discard marinade. Place the meat, fat side up, in a roasting pan. Bake at least 2 hours or until a meat thermometer reads 130 degrees. That will indicate the meat is medium-rare. Adjust baking times for other doneness according. Remove from the oven, cover with the lid to the roaster or a loose foil tent and let stand for 20 minutes before carving.
While meat is resting, combine the 1 cup of mayonnaise and horseradish in a small serving bowl. Combine the remaining mayonnaise, honey-mustard dressing, and thyme in another small serving bowl.
To serve, carve the roast and serve with the two sauce choices.
Yield: 12 to 14 servings
1 cup Italian salad dressing
1 1/2 cups mayonnaise, divided
1/4 cup prepared horseradish
1/4 cup honey-mustard dressing
1/2 tsp dried thyme
Place the roast in a large glass baking dish and sprinkle with pepper. Pour Italian dressing over meat, cover and marinate in the refrigerator for at least an hour.
Preheat oven to 325 degrees.
Remove meat from the marinade and discard marinade. Place the meat, fat side up, in a roasting pan. Bake at least 2 hours or until a meat thermometer reads 130 degrees. That will indicate the meat is medium-rare. Adjust baking times for other doneness according. Remove from the oven, cover with the lid to the roaster or a loose foil tent and let stand for 20 minutes before carving.
While meat is resting, combine the 1 cup of mayonnaise and horseradish in a small serving bowl. Combine the remaining mayonnaise, honey-mustard dressing, and thyme in another small serving bowl.
Yield: 12 to 14 servings
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