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

• Compound butter

• Horseradish sauce

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

1. Carefully work knife through prime rib, butterflying meat to open and increase surface area (see video).

2. Add one package of cooked/chopped bacon, several ounces of blue cheese, season with black pepper.

3. 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).

4. Smoke or roast in oven at 250F until internal temp of 120-125 for medium rare (about 3 hours). Set drip pan below roast.

5. 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.

6. 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.

7. Slice and serve alongside pan drippings and horseradish sauce. Enjoy!