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Recipe From from Weber's Real Grilling™ by Jamie Purviance

Prime Rib with Garlic and Blue Cheese Dressing

  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Grilling Time

    1:30 to 2 h

Serves 6 to 8
Prep Time
20 min.
Grilling Time
1:30 to 2 h

the Ingredients

20151023095352 Row Redmeat 55
  • 1 bone-in standing prime rib roast, 2.3 to 2.7 kilograms, trimmed of excess fat
  • 6 large garlic cloves
  • 6 grams lightly packed fresh rosemary leaves
  • 6 grams 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


  • 180 milliliters heavy whipping cream
  • 1 medium garlic clove, thinly sliced
  • 170 grams crumbled blue cheese (about 170 grams)
  • Freshly ground black pepper

Special Equipment

  • instant-read thermometer


  • 01Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
  • 02Prepare the grill for indirect cooking over medium heat (180° to 190°C).
  • 03In 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.
  • 04Brush the cooking grates clean. Grill the roast, bone side down, over indirect medium heat, with the lid closed, until the internal temperature reaches 48º to 51ºC 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).
  • 05While 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.
  • 06Carve the roast into 12-millimeter-thick slices. Serve warm with the dressing.

Let's Gear Up

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