Chocolate “Candy Bar” Baklava with Butter Rum Sauce.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Side note – my brothers are all dying right now because they somehow missed out on this meal.
Made this except cooked the meat in the smoker. Absolutely delicious.
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
Do you cook this covered or uncovered?
Dutch oven okay?
I roast this uncovered in a large roasting pan, but a dutch oven will also be great for you to use! Please let me know if you have any other questions, I hope you love this recipe! xx
This is my favorite roast recipe! Wondering how the rub would be on a beef tenderloin. The only concern is if it would get as crusty with less fat content, but thought I’d ask the expert! Thank you!
So glad you have been enjoying this recipe! I’ve never tried this rub on a tenderloin, but I don’t see why it wouldn’t work well for you! Please let me know if you give it a try! xT
I am planning to try this on Venison rib roast for our christmas eve diner –
Any thoughts ??
I’ve never actually cooked with venison, but sounds like it would be delicious! Let me know how this recipe turns out, I hope you love it! xx
Do you put rib roast right on top of vegetables ….I have a roasting pan with a rack, should I get rid of rack
If you have a rack, I would go ahead and use that! Let me know if you give this recipe a try, I hope it turns out well for you! xx
Trying this for christmas 2022!
Can it be made in a crockpot or does it have to be in the oven?
I would stick with the oven:) Please let me know if you have any other questions, I hope you love this recipe! xx
Hi Tieghan, what kind of coffee did you use. I tried it with spent (pulled the grounds out of my machine) espresso. I think it might be better if it was ground finer and not used for a shot yet?
Thanks for giving this recipe a try. Yes, I wouldn’t use already pressed grounds, you want them to be fresh:) I hope this helps! xx
Hi! If you don’t have gorgonzola handy, what other cheeses could you use?
I would stick with gorgonzola or blue cheese for this recipe. Please let me know if you have any other questions! xx
Hi! Is bone in necessary?
You are just going to need to adjust the roasting time for boneless. I hope you love the recipe, please let me know if you give it a try! xT
Hi! Would this work well with pork shoulder roast?
Sure, I don’t see why not! Please let me know if you give this recipe a try, I hope you love it! xx
Hello – I made this roast for Christmas dinner last year and it was such a hit that it was requested again for Easter!
Awesome!! Love to hear this! Have a great Easter:) xTieghan
How long to cook for 6 lb roast?
I would cook for at least 1 hour and then follow the guidelines in step 3 for doneness. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Hi – it’s hard for me to find vanilla beans, any substitute?
You should be able to find vanilla beans in your spice aisle, if not I would just skip them:) I hope you love this recipe! xTieghan
Do you have any recipes for left over prime rib soup?
So sorry I don’t, but love this idea! xTieghan