Prep Time: 20 min
Total Time: 4 hr 10 min
Makes: 15 servings, 4 oz. meat and 2 Tbsp. sauce each
1 beef prime rib roast (5 lb.), 2 to 3 ribs
1 Tbsp. black pepper
1 cup KRAFT Zesty Italian Dressing
1-1/2 cups KRAFT Mayo Real Mayonnaise, divided
1/4 cup KRAFT Prepared Horseradish
1/4 cup KRAFT Honey-Mustard Dressing
1/2 tsp. dried thyme leaves
PLACE meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hour.
PREHEAT oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. Bake 2 to 2-1/2 hours or until meat thermometer inserted into thickest part of meat registers 130°F to 135°F for medium-rare doneness. Remove from oven. Cover and let stand 20 min. before carving.
MEANWHILE, mix 1 cup of the mayo and horseradish in small serving bowl. Mix remaining 1/2 cup mayo, honey-mustard dressing and thyme in a separate small serving bowl. Serve both sauces with the meat.
Total Time: 4 hr 10 min
Makes: 15 servings, 4 oz. meat and 2 Tbsp. sauce each
1 beef prime rib roast (5 lb.), 2 to 3 ribs
1 Tbsp. black pepper
1 cup KRAFT Zesty Italian Dressing
1-1/2 cups KRAFT Mayo Real Mayonnaise, divided
1/4 cup KRAFT Prepared Horseradish
1/4 cup KRAFT Honey-Mustard Dressing
1/2 tsp. dried thyme leaves
PLACE meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hour.
PREHEAT oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. Bake 2 to 2-1/2 hours or until meat thermometer inserted into thickest part of meat registers 130°F to 135°F for medium-rare doneness. Remove from oven. Cover and let stand 20 min. before carving.
MEANWHILE, mix 1 cup of the mayo and horseradish in small serving bowl. Mix remaining 1/2 cup mayo, honey-mustard dressing and thyme in a separate small serving bowl. Serve both sauces with the meat.
Date:2006-12-21 
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