So this is my first ever roast.
I mean, I have roasted a chicken and all, but never a big roast like this. Mom always does the Turkey at Thanksgiving and really, that is the only roast my family does. Until now, because I decided I needed to make a roast.
It’s just seemed so Christmassy and perfect.
Every Christmas Eve, my family usually grills a beef tenderloin. It’s tradition, we do it ever year. This year though, I am taking over and making prime rib. This cut of meat was pretty amazing and this is coming from a person who really doesn’t care much for meat.
And oh my gosh, it’s so crazy easy to prepare. Which clearly means it’s perfect for holiday cooking and entertaining.
And speaking of holiday entertaining and the holidays. I spent all day Saturday trying to make a Christmas Croquembouche and let’s just say it ended in tears and not the happy kind.
Making the cream puffs was easy, piping them with my chocolate pastry cream was easy, forming them into a pretty tower was when things went bad. And then things went from bad to worse when I had to make the caramel. Things got absolutely disastrous when I tried to spin sugar around my pathetic looking tower. Who the heck do I think I am trying to spin sugar? I mean, I have zero training in baking, and spinning hot sugar is just not something I should be attempting. I completely ruined a bowl, like to the point where the hot sugar actually cracked it (thank goodness it wasn’t anything great) and the fork I was using ended up in the trash too because getting the hardened sugar off just seemed like a miserable option.
SO… you guys will probably never see a croquembouche recipe from me. I am still mentally and physically exhausted from the day. I tried so hard (SO HARD think sun up till sun down) to make it work. I had this picture in my head of how I wanted this pretty Christmas tree shaped dessert to look, but it was just not happening.
The good news is, everything was edible and tasted delicious. BUT instead of a pretty tower, it looked like I plopped a bunch of cream puffs on a plate, smooshed them together and then tried to drizzle them with a caramel that got way too hard.
Just so bad.
I guess you live and you learn.
Luckily, I nailed this coffee rubbed prime rib roast and topped it with the most insanely good butter.
It’s pretty simple so I think the only way you can mess it up is if you overcook it, which even then I have read that this cut of meat is still juicy when slightly over cooked. Good. Room for mistakes because mistakes happen. Especially during the holidays.
I am living proof!
Here’s the deal. I know that coffee on steak sounds totally odd, but I promise, you do not even realize you are eating coffee. Just like coffee makes chocolate shine, it makes meat shine too.
The seasoning rub is basically all things Christmas. There is brown sugar, coffee, smoked paprika, chili powder, ginger and even some vanilla beans. It’s a tad odd I will admit, but in this case odd is so very good. It’s simple and delicious. However, if you are not feeling all the seasonings, you really just need coffee, salt and pepper. This cut of meat will be good with three simple ingredients. Do whatever you prefer (but you really should try my rub because it’s so good!).
Also, you can prep the meat (putting on the rub and all) a day in advance, just let it sit in the fridge overnight and then take it out of the fridge at least an hour before cooking to allow the meat to come to room temperature.
Oh, and most importantly? The gorgonzola butter.
You have to make this. Steak, butter, roasted garlic and cheese, it’s the most award-winning combo. If I am being honest, the roast is delicious, but the gorgonzola butter – it’s what makes this roast out of this world and perfect for Christmas Eve.
So bottom line? If you make this roast, you must make the butter. Butter for life.
Is anyone else getting excited for Christmas week? I surely am….freaking out a little too. Family friends will be here Thursday through Saturday and then the family starts arriving Saturday. Too much to do, not sure where I will be living, anxious, stressed and excited all at the same time.
So basically I am a ball of emotions.
But hey, at least I’ve got the food all planned. That’s the most important thing. Gotta have good food at Christmas!
Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter.
Servings: 6 Servings
Calories Per Serving: 341 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Collection
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 1 prime rib roast* 3 to 4 rib
- 2 tablespoons coffee grounds
- 4 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon ginger
- 1/4 vanilla bean seeds scraped
- 1 tablespoon black pepper
- 1 1/2 teaspoons to 2 coarse salt
- 2-3 cups chopped root vegetables (I used potatoes brussels + carrots)
- 1 onion quartered
- 2 heads garlic tips sliced off
Roasted Garlic Gorgonzola Butter
- 6 tablespoons unsalted butter softened
- 4 ounces gorgonzola cheese crumbled
- 1 teaspoon worchestire sauce
- salt and pepper to taste
- 4-6 cloves roasted garlic from the 2 heads above
- In a bowl, combine the coffee grounds, brown sugar, smoked paprika, chili powder, ginger, vanilla bean seeds, salt and black pepper. Rub spice mixture all over the beef, coating evenly. Add the chopped root vegetables, onion and garlic to a roasting pan. Place beef on top of the vegetables and allow it to come to room temperature. Ether leave on the counter for 30 minutes, or refrigerate covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator.
- Meanwhile, preheat the oven to 450 degrees F.
- Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 to 120 degrees (for rare) or 125 degrees for medium rare, about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.
- While the meat is resting, grab the roasted garlic and mash finely with a fork. Combine the mashed garlic, butter, gorgonzola cheese, worchestire sauce, salt and pepper in a bowl. Taste and adjust salt and pepper as needed.
- Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve with the gorgonzola butter.
*I had my butcher remove the bones and then tie them back on for added flavor. I think this is the best way and you get the best flavor.
Side note – my brothers are all dying right now because they somehow missed out on this meal.