WSIU InFocus Recipes
Prime Rib for Two
Prime Rib Rub
2 bay leaves
  granulated garlic
  garlic powder
  pepper - white pepper powder
  flour
  sea salt
  thyme
  celery salt
Blue Cheese Sauce
  butter
1 clove of garlic
  blue cheese (preferably Rosenborg) Roquefort or Gorgonzola may also be used
1 shallot
  parsley
2 Tbsp white wine
  heavy cream
  salt
  pepper
Asparagus
4 asparagus spears
  water

Directions:

INTERNAL MEAT THERMOMETER SETTINGS
Rare - 100 degrees F
Medium Rare - 110 degrees F
Medium - 120 degrees F
Medium Well - 130 degrees F
Well Done - 140 degrees F

NOTE: These are Lasse Sorensen's preferred settings, which are about 10 degrees less than typical cooking instructions from other resources.

Prime Rib

1. Turn on the oven to 425 degrees.
2. Place Bay Leaves, Granulated Garlic, Garlic Powder, White Pepper Powder, Black Pepper, Flour, Sea Salt, Thyme, and Celery Salt into small bowl.
3. Mix with hands making sure to break up the bay leaves as it's mixed.
4. Take the Prime Rib and pat it down with the rub until it's completely coated.
5. Coat the bottom of a medium-sized skillet with olive oil.
6. Heat oil until very hot.
7. Place Prime Rib into skillet to sear. As it is caramelizing, make sure Prime Rib becomes a medium shade of brown on all sides, and be sure to cook on all sides.
8. Place Prime Rib in a separate pan and cook in the oven for 20 minutes. Internal meat thermometer should read 120 degrees F when done (medium cooked).
9. If Blue Cheese Sauce is not completed within 20 minutes, place Prime Rib in the refrigerator.

Blue Cheese Sauce

1. While Prime Rib is cooking, Julienne cut the shallots.
2. Chop garlic. After chopping, turn the knife, flat side down, and smash the garlic. This will help bring out the oils.
3. Chop Parsley – rough cut is fine.
4. Take a chunk of blue cheese and chop it roughly into large squares.
5. In skillet melt a large amount of butter, making sure the bottom of the pan is coated.
6. Add garlic, salt, and pepper and stir evenly around the skillet.
7. Add shallots and cook until they become transparent.
8. Add two tbsp. of white wine.
9. Add heavy cream, making sure to completely coat the skillet and shallots. Wait for it to start sizzling. It will look as if it is thickening.
10. Place Parsley on top and stir.

Cooked Asparagus - Garnish

1. Heat a large pot of water until it boils.
2. Cut ends of asparagus spears in a slant.
3. Add asparagus to boiling water and cook until slightly tender.

Plating

1. Cut Prime Rib in half.
2. Place each half on a plate.
3. Add Blue Cheese Sauce on the other end of each plate.
4. Remove asparagus from pot and drain. Place in the shape of an “X” on the prime rib.

Place napkin into lap – smell, savor, and enjoy. Bon Appétit!