MUSTARD AND HERB-CRUSTED PRIME RIB WITH MUSTARD CREAM

Prime Rib

Ingredients Weight Measure
Beef prime rib, bone in, trimmed 14 to 16 lb.
GREY POUPON Classic Dijon Mustard 4 oz. 1/2 cup
Kosher salt 2 1/2 oz. 1/4 cup
Coarsely ground black pepper 1 oz. 1/4 cup
Dried thyme leaves 1/4 cup

Mustard-Horseradish Cream

Ingredients Weight Measure
Whipping cream 1 qt. 2 lb.
Fresh lemon juice 1/3 cup 2 1/2 oz.
GREY POUPON Classic Dijon Mustard 1/3 cup 2 1/2 oz.
Salt 1/2 tsp.
Prepared horseradish, well drained 2 Tbsp. 1 oz.

Method

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

Yield: 20 servings