Coffee Rubbed Prime Rib Recipe 455 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 RUBBED PRIME RIB ROAST WITH ROASTED GARLIC GORGONZOLA BUTTER.

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.

COFFEE-RUBBED PRIME RIB RECIPE - (4.5/5)

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.