1 standing prime rib roast (2 to 3 ribs), 5 to 6 pounds, trimmed of excess fat
6 large garlic cloves
¼ cup fresh rosemary leaves
½ 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:
¾ cup heavy cream
1 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper
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.
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 the roast, with the bone side facing the cooking grate, over Indirect Medium heat until the internal temperature reaches 135ºF. for medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast from the grill to a cutting board. Cut the strings and remove the bones. Cover the roast loosely with aluminum foil, and allow to rest for 20 to 30 minutes. The internal temperature will rise 5°F to 10°F during this time.
Meanwhile, make the dressing. Place the cream and garlic in a small saucepan. Bring the cream to a boil, and then simmer until it easily 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 to taste. Set aside.
Carve meat into slices. Serve warm with the dressing.
© Barbara Deitch 2020