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Prime Rib with Garlic and Blue Cheese Dressing

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:

  • People

    Serves 6 to 8

  • Grilling Time

    1:30 to 2 h

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095352 Row Redmeat 55
  • Completed step 1 bone-in standing prime rib roast, 5 to 6 pounds, trimmed of excess fat
  • Completed step 6 large garlic cloves
  • Completed step ¼ cup lightly packed fresh rosemary leaves
  • Completed step ¼ cup lightly packed fresh basil leaves
  • Completed step 2 teaspoons kosher salt
  • Completed step 2 teaspoons freshly ground black pepper
  • Completed step 3 tablespoons Dijon mustard
  • Completed step 3 tablespoons extra-virgin olive oil

Dressing

  • Completed step ¾ cup heavy whipping cream
  • Completed step 1 medium garlic clove, thinly sliced
  • Completed step 1½ cup crumbled blue cheese (about 6 ounces)
  • Completed step Freshly ground black pepper

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°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).
    Brush the cooking grates clean. Grill the roast, bone side down, above foil pan, over 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.

    Related Grill Skills

    Slicing Garlic
  • Carve the roast into ½-inch-thick slices. Serve warm with the dressing.

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