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Prime Rib with Garlic and Blue Cheese Dressing

From the Kitchen of Weber Grill


  • 1 bone-in standing prime rib roast, 5-6 lbs trimmed of excess fat
  • 6 large garlic cloves
  • 1/4 cup lightly packed fresh rosemary leaves
  • 1/4 cup cup lightly packed fresh basil leaves
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 3 tb dijon mustard
  • 3 tb extra-virgin olive oil


  • 3/4 cup heavy whipping cream
  • 1 medium garlic clove thinly sliced
  • 1 1/2 cup crumbled blue cheese (about 6 oz)
  • freshly ground black pepper


  • Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
  • Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
  • 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.