Three-Ingredient Prime Rib Roast
Recipe from
Food & Wine
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.
Servings:
10
Prep Time:
3 hrs 45 mins
Total Time:
4 hrs
Ingredients
-
1/3 cupfinely ground coffeesee savings
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2 tablespoonskosher saltsee savings
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1 tablespoonfreshly ground black peppersee savings
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1/4vanilla bean, split and seeds scrapedsee savings
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1 12-poundbone-in prime rib roast (5 bones)see savings
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Directions
1.
In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
2.
Preheat the oven to 450 degrees. Roast the meat for 15 minutes. Reduce the oven temperature to 325 degrees and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees for medium-rare.
3.
Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.
Make Ahead
The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.
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