Epic Coffee Crusted Prime Rib Roast Food

COFFEE-CRUSTED PRIME RIB

Coffee-Crusted Prime Rib image

The secret to this rib roast from the Taste of Home Test Kitchen is in the coffee rub. Allowing the rub to penetrate overnight heightens the flavor.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon finely ground coffee
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 beef ribeye roast (4 to 5 pounds)
2 tablespoons olive oil
2 cups soaked wood chips, optional

Steps:

In a small bowl, combine the first 9 ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight. , Remove roast from refrigerator 1 hour before grilling; brush with oil. , Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 354 calories, Fat 26g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 181mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

HERB CRUSTED PRIME RIB ROAST

Herb Crusted Prime Rib Roast image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h55m

Yield One 12-pound prime rib, 18 to 24 servings

Number Of Ingredients 8

Ingredients

One 10- to 12-pound prime rib roast, at room temperature
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh rosemary leaves, chopped
1/2 cup fresh tarragon leaves, chopped
1/4 cup fresh thyme leaves, chopped
2 tablespoons salt
1 1/2 tablespoons ground pepper
1/4 cup vegetable or grapeseed oil

Steps:

Preheat the oven to 325 degrees F.
To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
Serve with the pan drippings or sauce if preferred.

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