Three-Ingredient Prime Rib Roast

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.

  • Active:
  • Total Time:
  • Servings: 10

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  • 1/3 cup finely ground coffee
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 vanilla bean, split and seeds scraped
  • One 12-pound, bone-in prime rib roast (5 bones)

How to make this recipe

  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°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° 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.

Suggested Pairing

This luscious roast gets a distinctive note from freshly ground coffee, which can be similar to the character that highly toasted oak barrels give to red wines like Australian Shiraz, particularly from warm regions such as the Barossa Valley.

Contributed By Photo © Con Poulos Published December 2009

464281 recipes/three-ingredient-prime-rib-roast 2013-12-06T23:54:12+00:00 Ryan Farr fall|winter|roasting|christmas|fathers-day|american|10|staff-favorite december-2009 recipes,three-ingredient-prime-rib-roast 464281

Aggregate Rating value: 5

Review Count: 2767

Worst Rating: 0

Best Rating: 5

Author Name: Andrea Wooldridge

Review Body: We make this every Christmas and it is our favorite. This one lets the meat be the star without all the fuss. Thank you for making our Holiday great!

Review Rating: 5

Date Published: 2016-12-16