Prime Rib with Garlic and Blue Cheese Dressing


by: Naomi

I have a recipe which is very near and dear to my heart and that is of Prime Rib With Garlic Blue Cheese Dressing. Stock up on cheese as you will want to make this recipe time and again. It is highly recommended, you must try this Prime Rib With Garlic Blue Cheese Dressing recipe.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6-8

1 bone-in standing prime rib roast (5-6 pounds, trimmed of excess fat)

6 large garlic cloves

1/4 cup lightly packed fresh rosemary leaves

1/4 cup lightly packed fresh basil leaves

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

3 tablespoons Dijon mustard

3 tablespoons extra virgin olive oil


3/4 cup heavy cream

1 medium garlic clove, thinly sliced

6 ounces blue cheese, crumbled

Freshly ground black pepper

Nutrition Facts
Prime Rib with Garlic and Blue Cheese Dressing

Servings Per Recipe: 6

Amount per Serving

Calories: 1569

  • Total Fat: 140.6 g
  •     Saturated Fat: 59.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 314.2 mg
  • Sodium: 1480.3 mg
  • Total Carbs: 3.4 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 0.3 g
  • Protein: 68.2 g

how is this calculated?

Download Nutrition Facts Widget Code


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

2.  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 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 aluminum foil and let rest for 20 to 30 minutes. The internal temperature will rise 5°F to 10°F during this time.

3.  Meanwhile, make the dressing: Place the cream and garlic in a medium saucepan. Bring the cream to a boil over medium-high heat, then lower the heat to a simmer and 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 to taste. Carve meat into slices. Serve warm with the dressing.

Cooks' note:
If ever there was a reason for buying an instant-read thermometer, this is it. After spending a big chunk of change on prime rib, the cost of a thermometer is negligible, and that little tool almost guarantees that the meat will be grilled precisely to the doneness you like.

related recipes