COFFEE-CRUSTED PRIME RIB
The secret to this rib roast from the Taste of Home Test Kitchen is in the coffee rub. Allowing the rub to penetrate overnight heightens the flavor.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 9 ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight. , Remove roast from refrigerator 1 hour before grilling; brush with oil. , Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 354 calories, Fat 26g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 181mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
COFFEE RUBBED PRIME RIB ROAST
Perfect Prime Rib roast with a spiced coffee marinade will be sure to impress your holiday guests.
Provided by Constance J Smith - Cosmopolitan Cornbread
Time 14h15m
Number Of Ingredients 18
Steps:
- Combine the rub ingredients in a small bowl and whisk until they form a gorgeous paste. Place the roast in a large zip-top bag. Pour the thick paste over the roast and slather it all over. Press as much air as possible from the bag and seal it tight. Refrigerate overnight. The next day, place your roast on the counter and let it come to room temperature for about an hour before roasting.
- Heat your oven to 450 degrees.
- Place your roast in a shallow roasting pan on a rack, fat side up. Insert an oven-safe thermometer into the thickest part, making sure that the tip is snuggly located in meat. (Never place a thermometer in fat or against bone.)
- Roast it in your oven for 15 minutes.
- Turn the heat down to 325 degrees. Roast for an additional 2 hours for it to be cooked to medium, or until the thermometer reads 135-140 degrees.
- Transfer the roast to a platter and allow it to rest for 15 minutes before carving it. To make a gravy from the beautiful drippings, skim off any excess fat and then place your roasting pan over your stove burner. Add in 1/2 cup of red wine and 2 cups of beef broth and whisk over medium heat until it comes to a boil. Whisk together in a small dish, 1/2 cup water and 3 tablespoons of cornstarch. Add them to the pan and whisk while the gravy thickens, about 5 minutes.
- Slice your beautiful roast and serve with the rich gravy.
- Let the "Ooo's!" and "Ahhh's!" ensue as you bring it to the table.
Nutrition Facts : Calories 92 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 873 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COFFEE RUBBED PRIME RIB ROAST WITH ROASTED GARLIC GORGONZOLA BUTTER.
And oh my gosh, it's so crazy easy to prepare. Which clearly means it's perfect for holiday cooking and entertaining.
Provided by Tieghan Gerard
Categories Main Course
Time 3h
Number Of Ingredients 17
Steps:
- 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 butter.
Nutrition Facts : ServingSize 4 g, Calories 341 kcal, Carbohydrate 21 g, Protein 10 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 61 mg, Sodium 932 mg, Fiber 2 g, Sugar 8 g
THE BEST PRIME RIB
For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.
Provided by Food Network Kitchen
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
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