Coffee Rubbed Prime Rib Roast

If this Perfect Prime Rib roast with a spiced coffee rub doesn’t “Wow!” your guests, you should check their pulses.

This post is sponsored by Certified Angus Beef® Brand. All opinions are my own.

For decades, a big, beautiful prime rib  or rib eye roast has been an iconic image in the American home. It’s incredibly awe-inspiring, provoking gasps of excitement when they are set in the center of the holiday table. Yet at the same time they seem to strike fear in the heart of cooks everywhere.

How do I season it? How long do I roast it? What temperature? How much does it cost? How much do I need? Help!?

This week I have teamed up with Certified Angus Beef® Brand to share gorgeous roasts and take the fear factor out of their preparation.

Certified Angus Beef® Brand has created a great app to take all those questions and turn them into answers: The Roast Perfect app.

Say you’re standing in your grocer’s meat section, looking at a gorgeous roast, but wondering if it will serve the number of guests you have coming to the table. Pull out your phone and open the Roast Perfect app, and select the cut you are pondering. You’ll enter the number of guests you will be serving, and it will give you the weight of what you will need, along with the suggested serving size. But it doesn’t stop there. You can find cooking times, locations that carry Certified Angus Beef® Brand, a section for blogger recipes, and more.

The other day I was having a conversation with a friend about preparing a roast, when she mentioned that she would have no idea where to start. I whipped out my handy dandy cell phone and showed her the app! She was wow-ed and couldn’t wait to show it to her husband. She said it was about time someone made an app like that. Well there you go.

Combine the rub ingredients in a small bowl and whisk until they form a gorgeous paste.

Place the roast in a large zip-top bag. Pour the thick paste over the roast and slather it all over. Press as much air as possible from the bag and seal it tight.

Refrigerate overnight. The next day, place your roast on the counter and let it come to room temperature for about an hour before roasting.
Heat your oven to 450 degrees.
Place your roast in a shallow roasting pan on a rack, fat side up.

Insert an oven-safe thermometer into the thickest part, making sure that the tip is snuggly located in meat. (Never place a thermometer in fat or against bone.)  Roast it in your oven for 15 minutes.

Turn the heat down to 325 degrees. Roast for an additional 2 hours for it to be cooked to medium, or until the thermometer reads 135-140 degrees.

Transfer the roast to a platter and allow it to rest for 15 minutes before carving it.

To make a gravy from the beautiful drippings, skim off any excess fat and then place your roasting pan over your stove burner. Add in 1/2 cup of red wine and 2 cups of beef broth and whisk over medium heat until it comes to a boil. Whisk together in a small dish, 1/2 cup water and 3 tablespoons of cornstarch. Add them to the pan and whisk while the gravy thickens, about 5 minutes.

Slice your beautiful roast and serve with the rich gravy.

Let the “Ooo’s!” and “Ahhh’s!” ensue as you bring it to the table.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!