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| Holiday Beef Roast |
1 beef prime rib roast (5 lb) 2-3 ribs
1 tablespoon 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 teaspoon 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 hr.
Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees 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. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each.
1 tablespoon 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 teaspoon 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 hr.
Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees 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. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each.
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