lunch

Coffee Rubbed Prime Rib Roast

Name: Coffee Rubbed Prime Rib Roast
Cook time: 14 h
Total time: 14 h
Yield: 8 servings
Ingredients: 1/2 cup red wine; 2 tbsp ancho chili powder; 1/4 cup espresso; 1 tsp hot paprika; 2 tsp dry mustard; 2 tsp kosher salt; 1 tsp ground black pepper; 1 tsp ground roasted coriander; 1/2 tsp garlic powder; 1 1/2 tsp dried oregano; 1 tsp ground ginger; 2 cups beef broth; 1/2 cup water; 3 tbsp cornstarch; 6 pounds prime rib

“Coffee Rubbed Prime Rib Roast requires about 14 hours from start to finish. This main course has 1056 calories, 47g of protein, and 91g of fat per serving. This recipe serves 8. For $7.68 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Head to the store and pick up mustard, water, ground roasted coriander, and a few other things to make it today. It will be a hit at your valentin day event. It is a good option if you're following a gluten free, dairy free, and ketogenic diet. With a spoonacular score of 0%, this dish is improvable. Similar recipes are Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter, Coffee-Crusted Prime Rib, and Prime Rib Roast.”

total: 14 h
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Red wine½ cup
Ancho chili powder2 tbsp
Espresso¼ cup
Paprika1 tsp
Mustard2 tsp
Kosher salt2 tsp
Ground pepper1 tsp
Ground roasted coriander1 tsp
Garlic powder½ tsp
Oregano1.5 tsp
Ground ginger1 tsp
Beef broth2 cups
Water½ cup
Cornstarch3 tbsp
Prime6 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 14 h

1
To make the rub, combine the 1/2 cup red wine, ancho powder, ground espresso, paprika, dry mustard, salt, pepper, ground coriander, garlic powder, dried oregano, and dried ginger in a small bowl and whisk until they form a paste.
2
Place the roast in a large zipper food storage bag. Slather the roast with the paste. Press as much air as possible out of the bag and seal tight. Refrigerate overnight. The next day, let the roast come to room temperature for about an hour before roasting.
3
Heat your oven to 450F.

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