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Nutrition Facts
Serving Size 181 g
(Approx. 18 Servings)
Amount Per Serving
Calories 500 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 15 g 75%
Trans Fat 2.0 g
Cholesterol 130 mg 43%
Sodium 1080 mg 45%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 39 g
Vitamin A 4% Iron 20%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Traditional Prime Rib For A Crowd

Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 h 10 m
18  People


Recipe makes 18 Servings

6 Lb boneless beef ribeye roast
1/4 cup(s) black pepper, coarsely ground
2 Tbsp white pepper, ground
2 Tbsp salt
1 1/2 Tsp thyme
1 1/2 Tsp garlic powder
1 Tsp onion powder
8 Oz fat free cream cheese
1/2 cup(s) Kraft Creamy Horseradish Sauce
1/4 cup(s) mayonnaise
1/4 cup(s) dijon mustard
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Prepare rub: combine black pepper, white pepper, salt, thyme, garlic powder and onion powder. Coat entire roast surface evenly.
Wrap roast tightly in plastic wrap and refrigerate 12-24 hours.
Prepare horseradish sauce: combine cream cheese, horseradish, mayonnaise, and mustard in a medium mixing bowl. Blend thoroughly until smooth and creamy. Cover and refrigerate until ready to serve.
Heat oven to 300°F.
Adjust oven rack so roast will cook in center of oven. Place roast fat side up on a rack in a shallow roasting pan. Do not cover or add water.
Roast 22-26 minutes per pound.
Remove from oven when a meat thermometer inserted in the center of the thickest part of the roast, not touching bone or fat, reads 135°F for medium-rare.
Let stand 15 minutes before carving into 1/2-3/4 inch thick slices.
Serve with horseradish sauce.



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