Best Coffee Rubbed Prime Rib Recipes

COFFEE RUBBED PRIME RIB ROAST WITH ROASTED GARLIC GORGONZOLA BUTTER. image

Yield 4-6

Number Of Ingredients 19

Ingredients
1 (3 to 4 rib) prime rib roast*
2 tablespoons coffee grounds
4 tablespoons brown sugar
2 teaspoons smoked paprika
3/4 teaspoon chili powder
3/4 teaspoon ginger
1/4 vanilla bean, seeds scraped
1 tablespoon black pepper
1 1/2 to 2 teaspoons coarse salt
2-3 cups chopped root vegetables (I used potatoes, brussels + carrots)
1 onion, quartered
2 heads garlic, tips sliced off
Roasted Garlic Gorgonzola Butter
6 tablespoons unsalted butter, softened
4 ounces gorgonzola cheese, crumbled
1 teaspoon worchestire sauce
salt and pepper, to taste
4-6 roasted garlic cloves (from the 2 heads above)

Steps:

Instructions In a bowl, combine the coffee grounds, brown sugar, smoked paprika, chili powder, ginger, vanilla bean seeds, salt and black pepper. Rub spice mixture all over the beef, coating evenly. Add the chopped root vegetables, onion and garlic to a roasting pan. Place beef on top of the vegetables and allow it to come to room temperature. Ether leave on the counter for 30 minutes, or refrigerate covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator. Meanwhile, preheat the oven to 450 degrees F. Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare) or 125 degrees for medium rare, about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes. While the meat is resting, grab the roasted garlic and mash finely with a fork. Combine the mashed garlic, butter, gorgonzola cheese, worchestire sauce, salt and pepper in a bowl. Taste and adjust salt and pepper as needed. Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve with the gorgonzola

Coffee-Rubbed Prime Rib Recipe - (4.5/5) image

Provided by jdwooten

Number Of Ingredients 3

Steps:

Tie kitchen string around the roast in between each bone. Rub the roast on all sides with the coffee and spice rub and salt. Let stand at room temperature for 1 hour. (The roast can be seasoned up to 8 hours in advance and refrigerated; remove from the refrigerator 1 hour before cooking.) Preheat a gas grill on the rotisserie setting. Place the roast on the rotisserie spit, making sure it is threaded through the center of the roast; tighten with clamps according to the manufacturer's instructions. Place the spit on the rotisserie, centering the roast in front of the heat source; adjust if needed. Place a baking sheet underneath the roast to catch the drippings. Cover the grill and roast until an instant-read thermometer inserted into the center of the roast, away from the bone, registers 130°F for medium-rare, 2 1/2 to 3 hours. Remove the roast from the spit and place the meat on a carving board. Cover tightly with aluminum foil and let rest for 20 to 30 minutes. Carve the roast into thin slices and arrange on a warmed platter. Serve immediately.