Prime Rib With Garlic And Blue Cheese Dressing - cooking recipe

Ingredients

1 (5 -6 lb) bone-in standing prime rib roast, trimmed of excess fat
6 large garlic cloves
1/4 cup lightly packed fresh rosemary leaf
1/4 cup lightly packed fresh basil leaf
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
Dressing
3/4 cup heavy cream
1 garlic clove, thinly sliced
6 ounces blue cheese, crumbled
fresh ground black pepper

Preparation

Let the roast stand at room temperature 30-45 minutes before grilling.
In a food processor, finely mince the garlic, rosemary, basil, salt, and pepper; add in the mustard and olive oil; process to form a paste.
Smear the paste all over the top and sides of the roast.
Grill, bone side down, over Indirect Medium Heat until cooked to desired doneness, 1 1/2 to 2 hours for medium-rare.
Transfer the roast to a cutting board and remove the bones.
Loosely cover the roast with foil and let rest for 20-30 minutes.
Meanwhile, make the dressing: add the cream and garlic in a medium saucepan.
Bring the cream to a boil over medium-high heat, then decrease the heat to a simmer and cook until the cream coats the back of a spoon, 5-10 minutes.
Remove the pan from the heat; add in the cheese, stirring to help it blend into the cream.
Season with pepper to taste; carve meat into slices.
Serve warm with the dressing.