Prime Rib with Garlic and Blue Cheese Dressing

My family eats prime rib at every big family party we have. I love my memories of eating prime rib at my Grandma's farm in Gettysburg with all of our aunts, uncles, cousins, and friends together, dipping our bread in the blood that drains off the meat when you cut it.

This recipe is my mom's twist on our old family classic. She made this dish years ago when Senator Tim Johnson came to eat with us; it was such a hit that it has turned into our classic preparation of a celebration meal.

Most recently my mom made this for Shea and me on Christmas, and it was as delicious as ever. I took the opportunity to nab the recipe, so if I ever have a celebration to cook for I can make it just like mom does!

Prime Rib with Garlic and Blue Cheese Dressing

Courtesy of my Mom via Weber Grill

Ask your butcher to remove the bones from the prime rib and tie them back on so you get both the irreplaceable flavor of roasted bones and the convenience of easily removing them prior to carving.

Ingredients
1 standing prime rib roast (2 to 3 ribs), 5 to 6 pounds, trimmed of excess fat
6 large garlic cloves
1/4 cup fresh rosemary leaves
1/4 cup fresh basil leaves
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil

For the Dressing:
3/4 cup heavy cream
1 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper

Directions:
Remove the roast from the refrigerator 30 to 40 minutes before grilling.

In a food processor finely mince the garlic, rosemary, basil, salt, and pepper. Add the mustard and olive oil, and process to form a paste. Smear the paste all over the top of the roast, above the trimmed layer of fat.

Grill or roast the roast to an internal temperature of 135 degrees for medium rare, 1 1/4 - 1 3/4 of an hour. Rest for 20-30 minutes before serving.