We thought we would go back to an old favorite by making Prime Rib for dinner. We bought a standing Rib Roast and made a rub from garlic, rosemary, basil, salt and pepper, Dijon mustard, and olive oil. This was lovingly rubbed all over the top and sides of the rib roast before putting it on the grill over charcoal for 1 1/2 hours.
Meanwhile I made a Garlic and Blue Cheese Dressing by cooking some heavy cream with sliced garlic until reduced and thickened. Once the cream was thick enough, blue cheese was added and stirred to melt.
We served this big piece of meat with baked potatoes and creamed spinach. The creamed spinach was from an Anne Burrell (Secrets of a Restaurant Chef) episode that I had recently watched. It was good, but not spectacular.
Mona's overall rating for the entree
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