Now this recipe came about by combining a few of my favorite recipes that I have encountered through my years at Whole Foods Market. This will definitely be a non-traditional recipe but will captivate your guests for its originality.
My Beer Braised, Coffee Rubbed Prime Rib serves about 14-16. It really depends on how hungry your crowd is. If you have kids at the dinner table, this will stretch to about 20 guests. Just remember that every rib makes about 2-3 servings. Here it goes! Enjoy!
- 7 rib, Standing Rib Roast (16-18 pounds; 2-3 pounds/rib)
- Coffee Rub (below)
- 2-3 bottles of Dechutes Jubelale or any holiday brewed ale, enough to cover vegetables
- 4 carrots, roughly chopped
- 1 bunch celery, roughly chopped
- 3 red onions, halved
- 1/2 cup of your favorite red wine, preferably one that you are serving. I would chose a Burgundy or Merlot
- Parsley, finely chopped, for garnish
Coffee Rub (from Lou Lambert’s Coffee-Rubbed Roasted Brisket):
- 2 cups light brown sugar
- 1 cup chili powder
- 1/4 cup paprika
- 1/4 cup kosher salt
- 1/2 cup ground black pepper
- 1/4 cup finely ground dark roast coffee (French Roast for best flavor)
- 1/4 cup red chili pepper flakes
- 1/2 cup garlic powder
- Preheat your oven to 450°F. IMPORTANT: Keep roast out for at least 2 hours in room temperature for proper, even cooking.
- In a medium mixing bowl, combine all the ingredients of the coffee rub and combine well.
- Arrange vegetables at the bottom of the roasting pan creating a platform for the roast.
- Take the rub and distribute evenly around entire roast. Concentrate on the topside of the roast Then, place the roast on top of the vegetables, fat side up/ribs pointing down. Make sure that your roast is placed evenly atop the veggies for even cooking.
- Take your Deschutes Jubelale and pour carefully over roast and in the pan. You want the beer to cover the vegetables entirely. (Since we don’t keep it covered for the first hour, the water in the beer will evaporate and the liquid will reduce down to a glaze.)
- Roast in the oven for the first 45 minutes uncovered. After searing the roast, lower the temperature to 325°F, then loosely cover the roasting pan for the remaining 3 hours and 30 minutes.
- Take your meat thermometer and insert in the thickest part of the roast (away from the ribs/bones) and it should read 125°F (rare). Remove the roast from the oven. Place the rib roast onto a platter or cutting board covered with the foil. DO NOT TOUCH THE ROAST WHATSOEVER! Let the roast rest for at least 15 to 20 minutes. The roast will continue to cook and the temperature should rise up to 135°F (mid rare).
- During the 10 minutes of rest, it’s time for you to finish off your jus/glaze. Remove your perfectly cooked maybe even carmelized vegetables and place them onto your serving platter. Turn up the heat on the stove and let the jus come to a boil. Add two tablespoons of whole wheat flour and mix thoroughly with a whisk. Mix in 1/2 a cup of your favorite red wine. I prefer a burgundy or a merlot. Remove from heat and serve. Garnish with chopped parsley and enjoy!
A few tips to consider:
- For easy carving, ask your butcher to cut the bones from the roast and reattach them with twine. The ribs offer flavor and proper cooking but with it being removed, it will be easier for you to carve and serve at the dinner table.
- If you don’t have one yet, invest in a good meat thermometer. Ovens vary in power and temperatures so you can only really trust your own meat thermometer. Check this one out from Williams-Sonoma, the OXO Instant Read Thermometer.
- When purchasing your Prime Rib, think about how many people you are serving. If you are looking for leftovers or generous portions, you want to remember 1 rib serves 2 people. If you are going to be serving a second roasted meat or if you want to control portions, serve 1 rib for 3-4 people. It all depends on the size that you carve.
Now don’t be afraid if this is your first time. I will be here for you to guide you through your holiday roast. Email me at firstname.lastname@example.org or just leave me a message and I’ll answer all your questions and concerns.
Enjoy & Happy Holidays
– Chef Flo