GRILLING PRIME RIB ROAST RECIPES

Name: Prime Rib with Garlic and Blue Cheese Dressing
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 to 8 servings
Ingredients: 1 bone-in standing prime rib roast, 5 to 6 pounds, trimmed of excess fat; 6 large garlic cloves; ¼ cup/6 grams lightly packed fresh rosemary leaves; ¼ cup/6 grams lightly packed fresh basil leaves; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 3 tablespoons Dijon mustard; 3 tablespoons extra-virgin olive oil; ¾ cup/180 milliliters heavy whipping cream; 1 medium garlic clove, thinly sliced; 1½ cup/170 grams crumbled blue cheese (about 6 ounces); Freshly ground black pepper

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PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING | RED MEAT ...

Prime Rib with Garlic and Blue Cheese Dressing | Red Meat ... image

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

Ingredients

1 bone-in standing prime rib roast, 5 to 6 pounds, trimmed of excess fat
6 large garlic cloves
¼ cup/6 grams lightly packed fresh rosemary leaves
¼ cup/6 grams lightly packed fresh basil leaves
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons Dijon mustard
3 tablespoons extra-virgin olive oil
¾ cup/180 milliliters heavy whipping cream
1 medium garlic clove, thinly sliced
1½ cup/170 grams crumbled blue cheese (about 6 ounces)
Freshly ground black pepper

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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