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Jamie Purviance

Prime Rib with Blue Cheese Crust and Shallot Jus

  • People

    Serves 10

  • Prep Time

    30 min.

  • Grilling Time

    1 to 2 h

Serves 10
Prep Time
30 min.
Grilling Time
1 to 2 h

the Ingredients

20151023095351 Row Redmeat 38
  • 1 boneless prime rib roast, about 2.5 kilograms, trimmed of excess surface fat
  • Kosher salt
  • Freshly ground black pepper


  • 590 grams shallots, trimmed and peeled
  • 1 tablespoon canola oil
  • 720 millilitres reduced-sodium beef broth


  • 2 tablespoons Dijon mustard
  • 50 grams fresh bread crumbs
  • 85 grams crumbled blue cheese (about 90 grams)
  • 1 tablespoon canola oil

Special Equipment

  • large disposable foil pan
  • instant-read thermometer


  • 01 Season the roast evenly with 2 teaspoons of salt and 1 teaspoon of pepper. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
  • 02 Place a large disposable foil pan underneath the cooking grate to catch the drippings. Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 03 Centre the roast on the cooking grate over the foil pan, fat-side up, and grill over indirect medium heat, with the lid closed, until the internal temperature reaches 43ºC, 1¼ to 1½ hours, rotating the roast 180 degrees once halfway through grilling time. Keep the temperature of the grill between 180°C to 190°C. Meanwhile, make the jus.
  • 04 Separate the shallots into two cloves, or cut them in half lengthwise if the cloves do not occur naturally. In a large skillet over medium–high heat on the stove, heat the oil. Add the shallots, cut-side down, and cook until lightly browned, about 3 minutes. Turn and brown the other side, about 3 minutes more. Add 240 millilitres of the broth and partially cover the skillet. Reduce the heat to medium and cook until the shallots are softened, about 10 minutes. Uncover and cook until the broth has evaporated to a glaze and the shallots are tender, about 10 minutes more. Add the remaining 480 millilitres broth, bring to a boil, reduce the heat and gently boil over medium–high heat until the liquid is a bit thickened, about 5 minutes, stirring to deglaze the pan. Remove from the heat and season with salt and pepper, if needed, and set aside until ready to serve.
  • 05 When the roast has reached 43ºC, remove it from the grill. Close the grill lid to maintain the heat. Spread the top and sides of the roast with the mustard. In a small bowl mix the bread crumbs and blue cheese. Press the mixture firmly onto the mustard to make a crust. Drizzle with the oil. Return the roast to the grill, centred over the foil pan, and cook over indirect medium heat, with the lid closed, until the crust is lightly browned and an instant-read thermometer inserted into the thickest part of the roast reaches 51ºC for medium rare, 15 to 30 minutes more. Remove from the grill and let rest for 15 to 20 minutes. Just before serving, reheat the jus. Cut the roast into 1 centimetre slices. Serve warm with the jus.