Prime Rib Laced Blue Cheese and Bacon
INGREDIENTS
3 rib ribeye roast (~8 lbs) ideally from the chuck-end with good marbling
Salt & Pepper or savory BBQ rub
Butchers’ twine
12 oz package of bacon
3-4 ounces of blue cheese
Dirty Gin Martini
2.5 oz Gin
0.5 oz Dry Vermouth
Splash of olive juice
Garnish: Jumbo olives & blue cheese
COOKING INSTRUCTIONS
Serves 6-8
Carefully work knife through prime rib, butterflying meat to open and increase surface area (see video).
Add one package of cooked/chopped bacon, several ounces of blue cheese, season with black pepper.
Roll-up roast, tie with butchers’ twine, season outside with beef rub (or just salt & pepper) and coat entire roast with compound butter (2 sticks worth).
Smoke or roast in oven at 250F until internal temp of 120-125 for medium rare (about 3 hours). Set drip pan below roast.
If exterior has not developed a thick enough bark when temp is reached, rest roast for 45 minutes, increase smoker/oven temp to 550F and sear until desired crust is formed (~10 minutes). Rest for at least 20 minutes, strain juices from drip pan.
Make your Dirty Gin Martini: combine gin and dry vermouth in a cup with ice, add a splash of the olive juice. Strain out the ice and garnish with your blue cheese stuffed olives.
Slice and serve alongside pan drippings and horseradish sauce. Enjoy!