- 1 bone-in standing prime rib roast, 2kg to 2.5kg, 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 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
- 170g blue cheese, crumbled
- Freshly ground black pepper
- Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
- 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 the roast, bone side down, over indirect medium heat (180°C to 230°C). with the lid closed, 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.
- 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.
Prep time: 20 minutes
Grilling time: 1 1/2 – 2 hours
Serves: 6 to 8