Prime Rib with Dijon and Whipped Horseradish Cream

Preheat oven to 500 degrees. Season beef generously with salt and pepper. Add olive oil to large roasting pan. Place beef in pan and roast just until beef is brown on all sides, about 15 minutes. Remove pan from oven.

Remove beef from pan. Place carrots, celery, shallots and thyme in center of pan, then set beef on top of vegetables and thyme. Brush Dijon mustard evenly all over beef.

Reduce oven temperature to 350 degrees and transfer roasting pan to oven. Roast beef and vegetables for about 1 hour and 15 minutes or until instant-read meat thermometer inserted into center of beef registers desired doneness, about 110 degrees for rare or 115 degrees for medium-rare. Remember that beef will continue to cook and internal temperature will continue to rise to proper temperature as it rests, so don’t overcook it.

Transfer beef to carving board and allow it to rest loosely covered in foil for 25 minutes. 

Add beef broth to vegetables in hot pan and stir to scrape up any brown bits on bottom of pan. Strain jus through fine-meshed strainer into saucepan. Discard solids. Spoon off any excess oil that rises to top of jus. Warm jus over low heat before serving.

Whisk cream in medium bowl until thick but not stiff. Fold horseradish and mustard into cream. Season to taste with salt and pepper.

Cut beef into slices and transfer to plates. Spoon some of warm jus over beef and serve horseradish sauce alongside.