HOW TO GRILL A PRIME RIB RECIPES

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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

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

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

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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