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IRIDIO PHOTOGRAPHY
the holidays
THE CHEF BEHIND a successful holiday
meal is like an artist creating a master-
piece. The meal, like a painting, has a
focal point, whether it be a fine roast,
ham, turkey or lamb. Complementary
touches are added: vegetables in
special sauces, seasonal breads, salads,
cheeses and more. And the scene is
completed with a fine dessert (or two)
and coffee.
This prime rib recipe appears in
Costco’s latest cookbook, Favorite
Recipes The Costco Way. The cookbook
will be distributed free on a first-come,
first-served basis in Costco warehouses
during Thanksgiving weekend. An elec-
tronic version will be posted at costco.
com at the end of November. Just click
on “Costco Connection Magazine.”
—Tim Talevich
Prime Rib with Garlic Blue Cheese Dressing
1 5- to 6-pound National Beef* DRESSING
bone-in prime rib roast, trimmed 3/4 cup heavy cream
6 large garlic cloves 1 medium garlic clove, thinly sliced
1/4 cup fresh rosemary leaves 6 ounces blue cheese, crumbled
1/2 cup fresh basil leaves Freshly ground black pepper
2 teaspoons kosher salt
2 teaspoons freshly ground
black pepper
3 tablespoons Dijon mustard
3 tablespoons extra-virgin olive oil
1. Let roast stand at room temperature for 30 minutes. Preheat oven to 450°F.
2. In a food processor, finely mince garlic, rosemary, basil, salt and pepper. Add
mustard and olive oil, processing to form a paste. Smear the paste over the top
and sides of the roast.
3. Cook the roast in a pan, bone side down, at 450°F for 15 minutes. Reduce heat to
325°F and cook for about 2 hours, or until internal temperature reaches 110°F, for rare
to medium-rare.
4. Transfer the roast to a cutting board and remove the bones. Loosely cover the
roast with foil and let it rest for 20 to 30 minutes. The internal temperature will
rise 5°F to 10°F during this time.
5. To prepare the dressing, place cream and garlic in a medium saucepan. Bring to
a boil over medium-high heat, then lower heat and simmer until the cream coats the
back of a spoon, 5 to 10 minutes. Remove the pan from the heat and stir in cheese.
Season to taste with freshly ground black pepper.
6. Carve the meat into slices. Serve with the dressing. Makes 6 to 8 servings.
*Brands may vary by region; substitute a similar product.
