Kickin Blue Cheese Prime Rib Sauce Recipes

PRIME RIB WITH SHOE STRING FRIES WITH CABRALES BLUE CHEESE DIP

Steps:

• Roast: Preheat oven to 450 degrees. Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.
• Potatoes: Slice the potatoes and cut them into 1/8-inch slices. Then cut the slices into long strips 1/8-inch wide. Heat oil to 375 degrees F. Add them in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and salt liberally.
• Dip: Heat butter in medium saucepan over medium heat until melted. Whisk in flour and cook for 2-3 minutes. Whisk in the hot milk and cook until the sauce has thickened. Stir in the blue cheese and cook until the cheese has melted. Season with cayenne and salt. Pour into ramekins and serve with the fries.
• Toss vegetables with olive oil. Season with salt and pepper. Grill until tender.

KICKIN' BLUE CHEESE PRIME RIB SAUCE

Steps:

• Combine all ingredients at least an hour before serving for best flavor.
• Enjoy.

PRIME RIB WITH GARLIC AND BLUE CHEESE DRESSING

Steps:

• Let the roast stand at room temperature 30-45 minutes before grilling.
• In a food processor, finely mince the garlic, rosemary, basil, salt, and pepper; add in the mustard and olive oil; process to form a paste.
• Smear the paste all over the top and sides of the roast.
• Grill, bone side down, over Indirect Medium Heat until cooked to desired doneness, 1 ½ to 2 hours for medium-rare.
• Transfer the roast to a cutting board and remove the bones.
• Loosely cover the roast with foil and let rest for 20-30 minutes.
• Meanwhile, make the dressing: add the cream and garlic in a medium saucepan.
• Bring the cream to a boil over medium-high heat, then decrease the heat to a simmer and cook until the cream coats the back of a spoon, 5-10 minutes.
• Remove the pan from the heat; add in the cheese, stirring to help it blend into the cream.
• Season with pepper to taste; carve meat into slices.
• Serve warm with the dressing.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

Steps:

• Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
• Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
• Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
• Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

ANDY'S PRIME SAUCE FOR A CROWD

Steps:

• Heat in a large kettle over medium heat until simmering and all ingredients are fully incorporated.
• Use to garnish marinated, grilled skirt steak.