Best Kickin Blue Cheese Prime Rib Sauce Recipes

WARM GARLICKY BLUE CHEESE SAUCE

Steps:

• Sauce -- In a small saucepan on medium low heat, add the cream, cheese, garlic and shallot, and let simmer for about 7-10 minutes until it slightly reduces.
• Finishing -- Once it has reduced slightly and the sauce thickens on it's own, add a pinch of hot sauce (optional), pepper, and the parsley. I don't add any salt as the cheese is salty enough. Stir well to combine.
• Serve -- Done! I love to drizzle over steak, roasts, pork chops and tenderloins, veggies, anything you want. Just 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.

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.

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.