Tender, juicy prime rib (also called rib roast) cut into thick slices gives a steak-like texture and a distinctive flavor that is complemented by the rich and tangy blue cheese sauce and garlicky potatoes. Ask your butcher for the loin end of the rib-eye, which has less fat. I recommend using a meat thermometer for cooking the rib-eye roast because it takes a lot of the guess work out of the doneness of the beef. Many ovens can be as much as 25 to 50 degrees off the correct temperature, so inserting a thermometer in the thickest part of the roast should ensure accurate results. Use your favorite blue cheese in the sauce; the addition of the pan drippings will add a great deal of flavor and help tie the whole dish together deliciously.
- For Prime Rib:
- 3 pounds boneless rib-eye roast, trimmed of excess fat
- For Mashed Potatoes:
- 2 pounds russet potatoes, peeled and chopped
- 3 garlic cloves, thinly sliced
- 4 tablespoons butter
- 1/2 cup heavy cream
- For Sauce:
- 1 tablespoon butter
- 4 shallots, minced
- 2 cloves garlic, minced to a paste
- 1/2 cup white wine
- 1 cup heavy cream
- 1/2 cup crumbled blue cheese
- Dash of Worcestershire sauce
TO PREPARE PRIME RIB: Preheat the oven to 450 degrees F. Season the prime rib on both sides with salt and pepper. Place in a roasting pan and sear in the oven for 15 minutes. Lower the oven temperature to 325 degrees F and continue cooking for about 1 hour for rare, or until the meat reaches an internal temperature of 125 degrees F; 1 1/4 hours (or an internal temperature of 130 to 135 degrees F) for medium-rare; or about 1 hour and 25 minutes (or until temperature of 140 degrees F) for medium. Remove the meat from the oven and let rest for about 5 minutes before slicing. Reserve 1 cup of the pan dripping for the blue cheese sauce.
TO PREPARE POTATOES: About 30 minutes before the prime rib is ready, prepare the potatoes. Place the potatoes in a large saucepan of salted water and bring to a boil. Cook at a low boil for about 15 minutes, until tender. Meanwhile, combine the garlic, butter and cream in a saucepan, and simmer for about 20 minutes. Transfer the mixture to a blender and puree until smooth. Drain the potatoes, place in a mixing bowl, and add the garlic cream puree. Mash together with a potato masher or fork, leaving them smooth or lumpy, as you prefer. Season with salt and pepper. Cover the bowl with foil to keep warm.
TO PREPARE SAUCE: Melt the butter in a saucepan. Add the shallots and garlic, and sauté over medium heat for 2 minutes. Deglaze the pan with the wine and bring to a boil. Stir in the 1 cup of reserved meat drippings and return to a boil. Stir in the cream, return to a boil, them lower the heat to a simmer until the sauce thickens. Stir in the blue cheese and Worcestershire sauce, and season with salt and pepper.
TO SERVE: Slice the prime rib into 4 thick slices and place each slice in the center of a warm serving plate. Spoon the sauce over the meat, place a mound of the potatoes next to the meat and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1282 calories; 82g total fat; 375mg cholesterol; 464mg sodium; 48g carbohydrates; 4g fiber; 82g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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