Prime Rib


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.


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