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Coffee-Crusted Prime Rib Recipe

Photo by: Taste of Home

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.

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12-16 Servings
Prep: 15 min. + marinating Grill: 2 hours + standing

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 Crisco® Pure Olive Oil
2 cups soaked wood chips, optional

Directions

In a small bowl, combine the first nine 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 meat thermometer should read 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing. Yield: 12-16 servings.

Coffee-Crusted Prime Rib published in Backyard Living July/August 2006, p59

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