Holiday Beef Roast

Holiday Beef Roast

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 Real Mayo 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 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.

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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