Prime Rib with Garlic Blue Cheese Sauce Recipe

1 - 6 pound bone in prime rib roast
1/2 cup kosher salt
6 large garlic cloves, crushed, or 1 tablespoon garlic powder
1/4 cup fresh rosemary leaves
2 teaspoons kosher salt
2 teaspoons pepper
3 tablespoons Dijon mustard
3 tablespoons olive oil
*Blue cheese Sauce;*
3/4 cup heavy cream
1 large garlic clove
6 ounces blue cheese, crumbs
fresh ground pepper

Let rib roast stand at room temperature about 45 minutes. Place oven rack on lower level. Preheat oven to 450°F.

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 rib roast.

Place rib roast, bone side down in a shallow roasting pan, do not cover. Add a small amount of water to pan. Insert a meat thermometer, not touching any bone.

Cook the rib roast at 450°F rib roast for 15 minutes. DO NOT OPEN THE OVEN DOOR! Reduce the oven temperature to 325°F for about 1 hour and 50 minutes, or a thermometer inserted in the thick end of roast - not touching a bone, reaches 110°F, or desired until the internal temperature reaches desired doneness.

Transfer prime rib roast to a cutting board and remove the rib roast from the bones. Loosely cover the rib roast with a foil and let it rest for 15 to 20 minutes.

*Meanwhile prepare the blue cheese sauce. Place cream and garlic in a medium saucepan. Bring to a boil over medium -high heat, then lower heat and simmer until the cream coast the back of a spoon, about 6 minutes. Remove the pan from the heat and stir in blue cheese. Season to taste with freshly ground pepper.

Carve the prime rib roast into slices, Serve with the blue cheese sauce.