Coffee-Rubbed Prime Rib
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6 to 8
Ingredients
Coffee Rub (Makes 2 ½ cups)
  • ½ cup dark roast whole bean coffee, finely ground, such as Community Coffee
  • ½ cup dark brown sugar
  • ½ cup kosher salt
  • ½ cup garlic powder
  • ½ cup coarsely ground black pepper
Prime Rib
  • 1 pound fingerling potatoes
  • 2 tablespoons rendered beef fat or olive oil
  • Kosher salt and freshly ground black pepper
  • 1 (4.5-pound) standing rib roast, trimmed and tied
  • 3 tablespoons olive oil
  • 4 tablespoons grated lemon zest
  • 4 tablespoons chopped fresh rosemary
Instructions
Coffee Rub
  1. In a mixing bowl, add coffee, brown sugar, salt, garlic powder, and pepper, and mix well to combine evenly. Cover and move to the side.
Prime Rib
  1. Preheat the oven to 450ºF.
  2. Coat the potatoes in the rendered beef fat and lightly sprinkle with salt and pepper. Place the potatoes in the bottom of a large roasting pan and cover with a metal rack.
  3. Take the roast out of the refrigerator 1 hour before cooking and let come to room temperature. Rub the rib roast with olive oil and sprinkle liberally with the coffee rub on all sides. Stand the roast up with bone-side down and spread the lemon zest and rosemary over the top and sides. Insert a meat thermometer into the center of the roast (not touching a bone), and place the roast on the rack. Place the roasting pan containing the beef and potatoes into the hot oven and roast for 20 minutes, then lower the temperature to 275ºF and continue roasting until the meat thermometer registers 125ºF, about 1 hour.
  4. Remove the roast from the oven, place the prime rib and on a serving tray and place the potatoes around it, loosely cover with foil, and let rest for 30 minutes.
  5. For carving and serving, you have two options: You can slice away the bottom rib bones and lay the meat on top, slicing individual portions. Or I prefer to leave the prime rib on the bone where you have the option to slice a hefty bone-in portion. Served with beef fat-roasted potatoes, a little beef jus, and horseradish cream, this is a royal dinner, for sure.
Notes
Tying the roast isn’t necessary, but it helps keep the form of the rib roast for presentation. For the horseradish cream, blend equal parts prepared horseradish with mayonnaise. Gauging the internal temperature of the meat is a key essential; I use both an oven meat probe thermometer with an alert, as well as an instant-read thermometer at the finish. A final temperature of 125ºF will carryover another five degrees which should yield a perfect medium-rare pink. If any of your guests prefer their beef cooked more, the end slices should be cooked to medium.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=24345