CHEESE REPLACEMENT RECIPES
PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING | RED MEAT ...
Prime Rib with Garlic and Blue Cheese Dressing
Provided by Jamie Purviance
Categories Red Meat
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (350° to 375°F).
- In a food processor mince the garlic, rosemary, basil, salt, and pepper. Add the mustard and oil and process to form a paste. Smear the paste all over the top and sides of the roast.
- Brush the cooking grates clean. Grill the roast, bone side down, over indirect medium heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes (the internal temperature of the roast will rise a few degrees during this time).
- While the roast rests, make the dressing. Place the cream and garlic in a medium saucepan. Bring the cream to a boil over medium-high heat on the stove, and then lower the heat to a simmer. Cook until the cream coats the back of a spoon, 5 to 10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper.
- Carve the roast into ½-inch-thick slices. Serve warm with the dressing.
Nutrition Facts : Calories calories
PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING | RED MEAT ...
Prime Rib with Garlic and Blue Cheese Dressing
Provided by Jamie Purviance
Categories Red Meat
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
- Prepare the grill for indirect cooking over medium heat (350° to 375°F).
- In a food processor mince the garlic, rosemary, basil, salt, and pepper. Add the mustard and oil and process to form a paste. Smear the paste all over the top and sides of the roast.
- Brush the cooking grates clean. Grill the roast, bone side down, over indirect medium heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes (the internal temperature of the roast will rise a few degrees during this time).
- While the roast rests, make the dressing. Place the cream and garlic in a medium saucepan. Bring the cream to a boil over medium-high heat on the stove, and then lower the heat to a simmer. Cook until the cream coats the back of a spoon, 5 to 10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper.
- Carve the roast into ½-inch-thick slices. Serve warm with the dressing.
Nutrition Facts : Calories calories
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