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. Plus: F&W’s Beef Cooking Guide
The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.
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.