Coffee Crusted Prime Rib Recipes

EPIC COFFEE CRUSTED PRIME RIB ROAST RECIPE

Steps:

• Ask your butcher to remove the chine bone and trim the fat to 1/4 inch thickness save you time and effort.
• Let meat stand at room temperature for up to 3 hours before cooking.
• Either night prior or 2 hours prior to cooking, season entire roast with olive oil and coat generously with coffee rub. (you may use more or less depending on the size of your roast)
• Preheat oven to 425F.
• On a hot skillet coated with olive oil, sear roast on all sides (1-2 minutes per side including ends)
• Place thick slices of onion on bottom of roasting pan, place roast on top of the onions with the rib bones down / fat side up.
• Adjust oven racks so roasting pan sits in bottom third of the oven.
• Roast for 20 minutes then reduce heat to 350F and roast for 2 hours, or up to desired temperature.
• Place whole garlic cloves and sweet peppers around the roast one hour into cooking.
• Use a digital thermometer. It should read 110F - 120F, for medium rare as meat will continue to cook once removed from oven.
• Place roast on carving board and let it rest for at least 30 minutes before slicing.
• Don't forget to remove the twine before slicing.
• Serve immediately.

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

COFFEE-CRUSTED PRIME RIB

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.

SLOW-COOKER PRIME RIB ROAST

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.