Mustard- and Herb-Crusted Prime Rib with Mustard Cream

1. 1

   Prime Rib: Brush top and sides of meat with mustard.

2. 2

   Combine salt, pepper and thyme.

3. 3

   Sprinkle over meat; press lightly into mustard.

4. 4

   Place meat, bone-sides down, on parchment paper-lined half-sheet pan.

5. 5

   Bake in 350F-convection oven 2 hours or until meat registers 125F for medium-rare, or 140F for medium doneness.

6. 6

   Remove from oven; let stand 30 min.

7. 7

   (Temperature will rise about 20F.)

8. 8

   Mustard-Horseradish Cream: Meanwhile, place whipping cream in chilled bowl of electric mixer fitted with wire whip attachment.

9. 9

   Beat on medium speed until cream begins to thicken.

10. 10

    Add lemon juice, mustard and salt.

11. 11

    Continue beating until thickened.

12. 12

    Stir in horseradish; cover.

13. 13

    Refrigerate until ready to use.

14. 14

    Slice meat.

15. 15

    Place about 8 oz.

16. 16

    of the meat on each serving plate; top with 3 oz.

17. 17

    of the Mustard-Horseradish Cream.

* Per serving · 4 servings · Values may vary.