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Prime Rib With Blue Cheese Sauce and Garlic Mashed Potatoes

Source: Steaklover's Companion
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4
Tender, juicy prime rib (also called rib roast) cut into thick slices gives a steaklike texture and a distinctive flavor that is complemeted 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
Prime Rib With Blue Cheese Sauce and Garlic Mashed Potatoes Recipe at
TO PREPARE PRIME RIB: Prepare 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1282
Fat. Total: 82g
Fiber: 4g
Carbohydrates, Total: 48g
Sodium: 464mg
% Cal. from Fat: 58%
Cholesterol: 375mg
Protein: 82g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Melissa, WA Reviewed: 12/25/2006
I have served the mashed potatoes in this recipe many times now and every time I have rave reviews about the best potatoes.

The sauce is also excellent and receives rave reviews. The only word of caution is for those people who prefer a more traditional gravy.
38 people gave this Cheers. Click here to Cheer this review. Report Violation
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