Beans and Toast

Summertime roasts are generally a stupid idea. Oven temperatures heat up your house, which will make you fussy and can lead to arguments with your wife. I will tell you however, cows are being killed all year round, and if you can throw a rib eye on the bbq, why not 4 rib eyes still connected to each other?

Ingredients

Roast

• Prime Rib roast (2-3 bones)
• Salt
• 3 cloves of garlic, crushed and chopped
• 4 sprigs of thyme
• 2 sprigs of rosemary
• 2 tbsp horseradish
• 1/2 olive oil

Sauce

• 2 tbsp olive oil
• 1 tbsp butter
• 2 small Shallots, chopped
• 1/2 cup chopped Shiitake mushrooms
• 2 cloves garlic, finely diced
• leaves from 2 sprigs of thyme
• 1/3 cup brandy (or substitute with whiskey)
• 1/2 cup heavy cream
• 2 tbsp beurre manié
• 1/3 crumbled Stilton (or any blue cheese)

Directions

Roast

Turn on your bbq, full steam, and get that beast as hot as it’ll go. Mix the garlic, herbs, horseradish and olive oil. Add pepper to taste and just a pinch of salt. Set aside to allow everyone to get to know each other.

Liberally salt the roast, and put it on the bbq. Put a hard sear on all sides and remove from the heat. While still hot liberally rub the meat with the chunky oil mixture, and allow to stand for 15 minutes (I have no idea if this method has scientific merit, but I’ve found this the best way to put a hard sear on the beef without burning anything you put on it). Turn the bbq down to about 350°F. Cook on indirect heat until desired doness is achieved (if you prefer well done, try a Rachael Ray recipe).

Sauce

In a mid sized sauce pan, melt the butter in the olive oil.  Add the shallot until softened, about 5 minutes.  Add the mushrooms, garlic and thyme, cook for another 5 minutes.  Add brandy and flambé until the alcohol is burnt out. Add cream and simmer for 10 minutes. Whisk in beurre manié to thicken, sauce should liberally coat the back of a spoon after a couple of minutes. Add Stilton and whisk until completely melted, remove from heat and season to taste with salt and pepper.

Sit the meat for 15-20 minutes before carving.