PRIME RIB WITH BLUE CHEESE SAUCE
RECIPE TYPE
Holiday, Pork
SERVES
SERVES8 to 10
Prep: 20 min
Cook: 2 hr 20 min
Ingredients
1 Longo’s CAB Prime Rib Roast, cap removed and tied (2 ribs, about 4 1/2 to 5lb)
1 tsp each salt and freshly ground pepper
1/4 cup Longo’s Dijon Mustard
1 large sprig fresh Longo’s Organic Rosemary, finely chopped
2 large cloves garlic, grated or minced
Blue Cheese Sauce:
1 cup 35% whipping cream
2 sprigs fresh Longo’s Organic Rosemary
2 cloves garlic, sliced
1 pkg (200g) Longo’s Curato Gorgonzola DOP Cheese, rind removed
Freshly ground black pepper (or to taste)
Directions
Place roast on cutting board and season all over with salt and pepper. Blend Dijon with rosemary and garlic; smear over meaty portions of the beef. Place beef on rack of shallow roasting pan. Place an oven-safe thermometer into the centre of the roast.
Roast in preheated 450°F oven for 20 minutes; reduce the oven temperature to 275°F. Roast beef for 2 to 2 1/2 hours more or until thermometer registers 145°F. Tent with foil and rest for 15 minutes before slicing.
Blue Cheese Sauce: Meanwhile, combine cream with rosemary sprigs and garlic in saucepan. Heat over medium until simmering; reduce heat to medium-low and cook for 5 minutes. Strain cream and return to pan. Add cheese, cook over medium-low for 3 to 4 minutes, stirring, until sauce is smooth and slightly thickened. Season with pepper, adjusting to taste.
NUTRITIONAL INFORMATION
Protein 55g | Fibre 0g |
Fat 51g | Sugar 0g |
Carbs 2g | Sodium 730mg |
