1 (5-pound) beef prime rib roast, 2 to 3 ribs
1 tablespoon freshly ground black pepper
1 cup Kraft Zesty Italian Dressing
1-1/2 cups Kraft Mayo Real Mayonnaise, divided use
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 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 minutes 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.
Makes 15 servings.
Nutrition: (per serving)
Calories 390
Total fat 34g
Saturated fat 9g
Cholesterol 60mg
Sodium 380mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 18g
Vitamin A 0%DV
Vitamin C 2%DV
Calcium 0%DV
Iron 10%DV