Bleu d'Elizabeth Cheese Prime Rib

Bleu d'Elizabeth Cheese Prime Rib

COOKING TIME : 25 minutes


1,5 kg boneless prime rib, cut into the T-bone
150 g bleu d’Elizabeth cheese
1 cup and 2 tbsp or 200 g 35 % cooking cream
1/4 cup or 50 g butter
1 shallot
Fleur de sel


1. Choose a large prime rib, thick enough to stand on the width during the final stage of cooking. Take the prime rib out of the fridge several hours before cooking. Salt and pepper the rib on one side, and let it rest for 30 mns. Remove the cheese’s crust and dice it.  Peel and mince the shallot.
2. Preheat up the plancha to medium temperature. Cook the meat, about 10 mns on each side, depending on the thickness of the piece (the darker the meat’s sides look, the more it’s cooked). Increase the heat of the plancha to maximum for an additionnal 5 mns of cooking. Place the meat on the width, so that the heat penetrates well everywhere.
3. In the meantime, prepare the sauce : in a saucepan, gently brown the shallot in butter, then add the diced Bleu d’Elizabeth cheese and the cooking cream. Let melt over low heat until the sauce is smooth and creamy. Let the meat rest a few minutes before serving in order to allow internal juices to redistribute.
4. Slice the meat serve with the Bleu d’Elizabeth sauce on the side.

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