Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter
Get ready for the prime rib of your dreams! This isn’t just any roast – it’s a coffee-rubbed masterpiece that’ll make your taste buds dance. The rich, complex rub creates an incredible crust that’ll have everyone fighting for seconds.
What makes this recipe truly spectacular is the marriage of bold coffee notes with a decadent roasted garlic gorgonzola butter that melts luxuriously over each slice. The combination of earthy coffee, pungent cheese, and sweet roasted garlic creates layers of flavor that’ll make this your new special occasion go-to.
Ingredients
For the Prime Rib:
- 1 (3-4 rib) prime rib roast
- 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 to 2 teaspoons coarse salt
- 2-3 cups chopped root vegetables
- 1 onion, quartered
- 2 heads garlic, tips sliced off
For the Gorgonzola Butter:
- 6 tablespoons unsalted butter, softened
- 4 ounces gorgonzola cheese, crumbled
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 4-6 cloves roasted garlic
Steps
- Combine coffee grounds, brown sugar, smoked paprika, chili powder, ginger, vanilla bean seeds, salt, and black pepper in a bowl. Thoroughly rub the mixture all over the beef – don’t miss any spots! The rub should form an even coating that will create a beautiful crust.
- Arrange vegetables, onion, and garlic in a roasting pan, creating a natural rack for the meat. Place the seasoned beef on top. Let it come to room temperature (30 minutes) or refrigerate overnight for deeper flavor penetration.
- Preheat oven to 450°F (232°C). Position rack in lower third of oven for optimal heat circulation.
- Roast at 450°F for exactly 30 minutes to develop a beautiful crust. Reduce temperature to 350°F (175°C) and continue cooking until internal temperature reaches 115-120°F for rare or 125°F for medium-rare (about 1 hour to 1 hour 15 minutes). Use a probe thermometer for accuracy.
- Let rest for 20 minutes minimum. This is crucial – cutting too soon will release all those precious juices!
- While resting, prepare the butter: Mash roasted garlic until smooth and paste-like. Mix with softened butter, gorgonzola, Worcestershire sauce, salt, and pepper until well combined but still slightly chunky.
- Carve by first removing meat from the bones, then slice against the grain to desired thickness. Serve immediately with a generous dollop of gorgonzola butter.
