This recipe is from my friend Julie. The original recipe is from The Costco Connection, November 2007 issue.
- 1 5- to 6- pound bone-in prime rib roast, trimmed
- 6 large garlic cloves
- 1/4 cup fresh rosemary leaves
- 1/2 cup 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
Let roast stand at room temperature for 30 minutes. Preheat oven to 450 degrees F.
In a food processor, finely mince garlic, rosemary, basil, salt and pepper. Add mustard and olive oil, processing for form a paste. Smear the paste over the top and sides of the roast.
Cook the roast in a pan, bone side down, at 450 degrees F. for 15 minutes. Reduce heat to 325 degrees F. and cook for about 2 hours, or until internal temperature reaches 110 degrees F. for rare to medium-rate.
Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let it rest for 20 to 30 minutes. The internal temperature will rise 5 degrees F. to 10 degrees F. during this time.
To prepare the dressing, place cream and garlic in a medium saucepan. Bring to a boil over medium-high heat. Then lower heat and simmer until the cream coasts the back of a spoon, 5 to 10 minutes. Remove the pan from the heat and stir in cheese.
Season to taste with freshly ground black pepper.
Carve the meat into slices. Serve with the dressing. makes 6-8 servings.