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Dec 21, 2012

Prime Rib with Blue Cheese Crust and Shallot JusRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Serves: 10 // Prep time: 30 minutes | Grilling time: 1-½ to 2 hours | Special equipment: large disposable foil pan, instant-read thermometer

Grocery List

Fresh Produce

  • 15 shallots

Meat / Poultry / Seafood

  • 1 boneless prime rib roasts, each about 5½ lb

Oil and Spices

  • 2 tbsp canola oil
  • 2 tsp freshly ground black pepper
  • 1 tbsp kosher salt

Condiments

  • 2 tbsp Dijon mustard

Dairy

  • 3 oz blue cheese crumbles

Other

  • 1 cup fresh bread crumbs
  • 3 cups reduced-sodium beef broth

Special Equipment

  • instant-read thermometer
  • 1 large disposable foil pans

Ingredients

  • 1 boneless prime rib roast, about 5½ pounds, trimmed of excess surface fat
  • Kosher salt
  • Freshly ground black pepper

Jus

  • 1⅓ pounds shallots, trimmed and peeled
  • 1 tablespoon canola oil
  • 3 cups reduced-sodium beef broth

Crust

  • 2 tablespoons Dijon mustard
  • 1 cup fresh bread crumbs
  • 3 ounces crumbled blue cheese
  • 1 tablespoon canola oil

Instructions

  1. Season the roast evenly with 2 teaspoons salt and 1 teaspoon pepper. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.

  2. Place a large disposable foil pan underneath the cooking grate to catch the drippings. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  3. Center the roast on the cooking grate over the foil pan, fat side up, and grill over indirect medium heat, with the lid closed as much as possible, until the internal temperature reaches 110°F, 1¼ to 1½ hours, rotating the roast 180 degrees once halfway through grilling time. Keep the temperature of the grill between 350° and 375°F. Meanwhile, make the jus.

  4. Separate the shallots into two cloves, or cut them in half lengthwise if the cloves do not occur naturally. In a large skillet heat over medium-high heat, heat the oil. Add the shallots, cut side down, and cook until lightly browned, about 3 minutes. Turn and brown the other side, about 3 minutes more. Add 1 cup of the broth and partially cover the skillet. Reduce the heat to medium, and cook until the shallots are softened, about 10 minutes. Uncover and cook until the broth has evaporated to a glaze and the shallots are tender, about 10 minutes more. Add the remaining 2 cups broth, bring to a boil, reduce the heat, and gently boil over medium-high heat until the liquid is a bit thickened, about 5 minutes, stirring to deglaze the pan. Remove from the heat and season with salt and pepper, if needed, and set aside until ready to serve.

  5. When the roast has reached 110°F, remove it from the grill. Close the lid to maintain the heat. Spread the top and sides of the roast with the mustard. In a small bowl mix the bread crumbs and blue cheese. Press the mixture firmly onto the mustard to make a crust. Drizzle with the oil. Return the roast to the grill, centered over the foil pan, and cook over indirect medium heat, with the lid closed, until the crust is lightly browned and an instant-read thermometer inserted into the thickest part of the roast registers 125°F for medium rare, 15 to 30 minutes more. Remove from the grill and let rest for 15 to 20 minutes. Just before serving, reheat the jus. Cut the roast into ½-inch slices. Serve warm with the jus.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 17, 2013

Ray S

Very good

The Prime Rib was delicious! Especially the shallot sauce. The only problem I had was my prime rib didn't look like the picture above. Maybe I'll try different bread crumbs next time.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Dec 21, 2013

Ryan G

Excellent recipe

We made this for christmas last year and it was amazing. The blue cheese crust adds a great flavor to an already good cut of meat.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Prime Rib with Blue Cheese Crust and Shallot Jus

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