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4.32 from 57 votes

Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter.

And oh my gosh, it's so crazy easy to prepare. Which clearly means it's perfect for holiday cooking and entertaining.
Prep Time10 mins
Cook Time2 hrs
Rest50 mins
Total Time3 hrs
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 341kcal


  • 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.


Serving: 4g | Calories: 341kcal | Carbohydrates: 21g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 932mg | Potassium: 482mg | Fiber: 2g | Sugar: 8g | Vitamin A: 895IU | Vitamin C: 10.3mg | Calcium: 147mg | Iron: 3.2mg