Coffee-Crusted Prime Rib Recipe

5 1 1
Coffee-Crusted Prime Rib Recipe
Coffee-Crusted Prime Rib Recipe photo by Taste of Home
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Coffee-Crusted Prime Rib Recipe

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5 1 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 2 hours + standing
MAKES:
12 servings
TOTAL TIME:
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 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 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 servings.
Originally published as Coffee-Crusted Prime Rib in Backyard Living July/August 2006, p59

Nutritional Facts

4 ounces cooked beef: 354 calories, 26g fat (10g saturated fat), 89mg cholesterol, 181mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 27g protein.

  • 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
  1. 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.
  2. Remove roast from refrigerator 1 hour before grilling; brush with oil.
  3. 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 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing. Yield: 12 servings.
Originally published as Coffee-Crusted Prime Rib in Backyard Living July/August 2006, p59

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harbrinn User ID: 6538441 158229
Reviewed Sep. 19, 2012

"Only regret i had was we ran out of beef! It was tasty!!"

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