Holiday Beef Roast

photo by:kraft

That beef prime rib roast everyone's oohing and ahhing over? Hard to believe it only took you 20 minutes to prepare and pop in the oven.

time

prep:

20 min

total:

3 hr 25 min

servings

total:

15 servings

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What You Need

beef prime rib roast (5 lb.), 2 to 3 ribs

Tbsp. black pepper

cup KRAFT Zesty Italian Dressing

1-1/2

cups KRAFT Real Mayo Mayonnaise, divided

1/4

cup KRAFT Prepared Horseradish

1/4

cup KRAFT Honey Mustard Dressing

1/2

tsp. dried thyme leaves

Make It

PLACE meat in large glass dish; sprinkle with pepper. Pour Italian dressing over meat. Refrigerate 15 min. to marinate, turning occasionally.

HEAT oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat-side up, in shallow pan. Bake 2 to 2-1/2 hours or until 150°F, basting occasionally with pan juices. Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160°F).

MEANWHILE, mix 1 cup mayo and horseradish in serving bowl. Mix remaining mayo, honey-mustard dressing and thyme in separate serving bowl. Slice meat. Serve with the sauces.

Kraft Kitchens Tips

Serving Suggestion

Enjoy this once-a-year holiday roast with your family and friends. Serve with smart side dishes, such as steamed vegetables and whole grain bread.

Substitute

Not a fan of horseradish? Prepare sauce as directed, substituting 2 minced garlic cloves and 2 Tbsp. chopped fresh parsley for the horseradish.

Using a Dial Instant-Read Food Thermometer

An instant-read food thermometer measures the temperature of a food in about 15 to 20 sec. It is not designed to remain in the food while it is cooking, but should be used near the end of the cooking time. For accurate temperature measurement, the probe of the thermometer should be inserted 2 to 2-1/2 inches deep into the thickest part of the food. If measuring the temperature of a thin food, such as a ground beef patty or boneless chicken breast, the probe should be inserted through the side of the food.

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xonetruthx

posted:5/7/2007

My mom has made this a few times and it's always very yummy.

Brycen0131

posted:4/2/2007

I made this for Christmas dinner and it was a big hit with everyone!! The only suggestion I have is to lessen the mayo that is used with the sauces on the side...my family prefers horseradish with a little bit more kick than what this recipe had....same goes for the honey mustard too.

jrqutie1127

posted:2/11/2007

I made this on Christmas day for my boyfriends family.... his brothers said not only was this the best meal they ever had, but it was the best christmas ever. The meat was juicy and delicious. I recommend you try this.

prudey

posted:1/4/2007

I made this on Christmas Eve. My family loved it and said it was the best Prime rib they ever had!!

1970op

posted:1/3/2007

I made this on Christmas day with both dipping sauces. Meat was very tender and juicy. Not dry at all. Will make this again. Delicous.

EllieJune1

posted:1/2/2007

I made this for Christmas this year. It was tender, had a good flavor and was enjoyed by all. I did not make the dipping sauce but had au jus instead. It was good, but next time I will make the sauce to go along.

ad1310

posted:1/1/2007

I served this on Christmas Day and was so pleased how it looked and tasted. This meal beat every other Christmas dinner we ever had. I will be making this again on other special days. Thank you for being here for me.

mabarker1982

posted:12/6/2006

I made this for a Christmas/Birthday party this past year and it was the highlight of the evening (even better than the birthday cake).

pampa1026

posted:11/16/2006

I added 1/4 cup of Krafts A-1 steak sauce to the Italian dressing the 2nd time I made this dish. I thought it created a beefier taste. My family loved it, and I as a chef, thought it balanced th dish nicely. Thanks for a great recipe, and fantastic products.

dejarvis

posted:2/3/2006

This was superb. It was the first time I cooked anything like this, but it won't be the last. Prime rib has got to be my favorite eat out meal.