Coffee Crusted Prime Rib Food

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.

ENCRUSTED PRIME RIB

Steps:

• Let roast stand at room temperature for 1 hour. Preheat oven to 500°F. Pat beef dry and season with salt and pepper to taste. Roast beef for 30 minutes. Reduce heat 300°F. Crush allspice and combine with black pepper, rosemary, oregano, thyme, coriander, salt, flour, mustard and butter to form a paste; spread on roast. Roast beef for 1 to 1-1/2 hours, or until meat reaches 135°F for medium rare. Rest 20 to 30 minutes before carving. Sauce: Combine cream, mustard, beef broth, pan drippings, shallots, rosemary, coriander and salt in a saucepan. Bring to a boil, and simmer 2 minutes. Add Grand Marnier and continue cooking an additional 5 minutes to reduce liquid. Serve over beef. Recipe Note: lightly crush rosemary leaves, if desired.

HERB-CRUSTED PRIME RIB

Steps:

• Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.