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Coffee-Crusted Prime Rib

 Coffee-Crusted Prime Rib
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.
12-16 ServingsPrep: 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 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

2 of 2

Coffee-Crusted Prime Rib (continued)

Directions (continued)

  • remaining wood chips after 1 hour. Let stand for 10-15 minutes
  • before slicing. Yield: 12-16 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.