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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: 307 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Why take the bones out and tie them back on? How do you tie them back on and why are the bones import?
Hi Sharon,
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. Happy Holidays! xTieghan
I am thinking about making this for Christmas dinner, and I am wondering if I need instant coffee grounds, or if freshly ground coffee is ok. Thank you!
Hey Victoria,
For this recipe you will want to use the freshly ground coffee beans. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I wasn’t really sure about the coffee but damn it gave the best flavour to this roast. And that gorgonzola butter…. *chef kiss*
It’s also an amazing recipe for meal prep.
Hey Syrine,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
I can’t wait to make this for Christmas Eve! My roast is about twice this size. How would you recommend adjusting the cooking time? Thanks!
Hey Taylor,
You will want to just about double the cooking time until your roast reaches an internal temp of 125. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
If I’m using a larger roast, I assume I just increase everything? I have a 9lb prime rib… I can’t wait to make this for my family for Christmas Eve!
Hi Lisa,
Yes, that is correct. I hope you love this recipe, please let me know if you give it a try! xTieghan
I was thinking of making this for Christmas but I’m not serving enough people to justify buying a whole roast. Would this rub work on filets seared and then cooked in the oven?
Hey Madison,
Yes, that would definitely work! You could also get a smaller roast. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I love everything you do! You made my thanksgiving so yummy and memorable so thank you! Quick question, do you think I need to serve this with au jus? Or maybe gravy with the mashed potatoes?
Hey Nancy,
I did the gorgonzola butter in place of the au jus, but you could certainly make one or a gravy for the potatoes. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
You had me with “Coffee Rub”, but then you added Gorgonzola. Oh, my goodness. Does that sound good. I’m going to give this a try on New Year’s Day. I do have one suggestion, don’t use dark roasted coffee beans for your rub. If you do, it’ll just taste like charcoal. Been there and done that with a coffee salmon rub. I’d suggest using a medium or light roast coffee rub.
Hi Russell! I am really glad you like this recipe and I hope it turns out amazing for you on New Years! Also, thank you for the suggestion! I am sure so many will find it helpful! xTieghan
This prime rib is divine! I love it so much I make it every year for new years and it’s just for myself lol. I’ve served it to others and they think it’s delicious as well. I’m using the gorgonzola butter recipe for my filet mignon I’m making for dinner. Thank you for a great recipe.
Thank you Amy!! I am so glad this turned out so well for you! xTieghan
Omg! This is the best prime rib recipe I have found. The rub is so delicious. I’ve made it as the recipe exists. Delicious and great spices. I have also cooked sous vide at 132 degrees and it was fabulous.
That is so amazing! Thank you so much for trying this Amy! xTieghan
This looks delicious! I want to make this in the instant pot though… do you think you could weigh in on the how-to for that?
In any case thank you for yet another awesome and interesting recipe! You’re the best!
HI! I am sorry, I don’t feel comfortable giving those times as I really can’t guess. It will vary greatly depending on the size and I have never cooked a cut of meat like this in the instant pot. Sorry I could not help.
Hi there – I’ve made this recipe before and it was divine. You are truly gifted. The gorgonzola butter was so rich and interesting on top of the beef and everything turned out perfectly after following your instructions to a T. 😀 Another one of our faves!
I am wondering how many servings you would suggest for this recipe. I remember having leftovers when I made it the first time but can’t remember how much I had left exactly. Any ideas?
Thanks Amy!! This should serve about 6 people. Let me know if you have questions and thanks again! 🙂
What is the name of the side you served with this (Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter). It looks like Brussels sprouts and maybe potatoes. It looks very colorful and yummy.
HI! It is just the root vegetables I roasted the prime rib with. Brussels sprouts, potatoes and carrots. Let me know if you have questions. Hope you love this recipe!
What if i have a 7 rib roast how long will i bake it ?
Hey Maria! To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. A flatter roast will cook more quickly than a thicker one. I recommend using a meat thermometer to get the best cooked roast and to easily know when it is done. Let me know if you have other questions. Merry Christmas!
Another suggestion to try with prime rib to reduce the possibility of overcooking. Cook it sous vide at 135 degrees for 3-5 hours and just before serving, heat the oven up to broil and broil it for 10 – 15 minutes then cut and serve. The vegetables can also be cooked sous vide and added to the broiler for finishing with the prime rib.
For an extra delight, cold smoke the prime rib and the vegetables for 4 hours about two days before cooking and tightly wrap them in plastic bags and refrigerate until the big day!
Thanks for this gorgeous recipe! I made it yesterday evening and everyone was happy! 🙂