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Three-Ingredient Prime Rib Roast

Source: © Food & Wine Magazine
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Rating: 3.5   Reviews: 7 See Reviews
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Active Time:  15 Minutes
Total Time:  4 Hours
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving. Plus: F&W's Beef Cooking Guide
1/3 cup finely ground coffee
2 tablespoons  kosher salt
1 tablespoon  freshly ground black pepper
1/4 vanilla bean split and seeds scraped
1 12-pound  bone-in prime rib roast (5 bones)
Three-Ingredient Prime Rib Roast Recipe at
In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.

Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.

Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/25/2011
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Rating: 5
by: Sharon, WI Reviewed: 12/19/2011
So good, we're having it for Christmas again!
I receive Food & Wine magazine and when I read the recipe I thought it sounded strange: Coffee and vanilla on prime rib for a rub? It was amazing! Our family ate every scrap of meat. The next morning when my husband took a sip of his coffee, he said the taste made him so hungry, and he wanted more of that prime rib.
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