Tender prime rib is crusted in a coffee seasoning and roasted just until perfect. A red wine sauce is served on the side although the beef is perfect all on it’s own!
I’m proud to have partnered with Ohio Beef to bring you this recipe
This prime rib is a holiday game changer. For as long as I can remember we’ve had lamb for Christmas. Greek families love serving lamb on special occasions, mine was no different. As long as mom was hosting Christmas, we would be feasting on lamb. But now I host Christmas, and I’ve decided to break with tradition and serve beef instead (gasp, I know!)
What is Prime Rib?
Prime rib is a cut of beef from the primal rib. You most often see this referred to as a standing rib roast. The rib bones serve as a “rack” to keep the meat from touching the pan, although you can use a boneless rib roast as I have done here. Prime rib does tend to be a costlier cut of meat, it is a very tender cut which makes it ideal for special occasions such as Christmas.
How To Make A Prime Rib
There are a few key steps to making a really good prime rib.
- Seasoning; you could keep it simple by using only salt and pepper, but this particular cut can handle some spice. There is nothing better than the “crust” that is formed on top of the roast from a generous seasoning rub.
- Allow the beef to come to room temperature. You want your beef to cook fully (or until desired degree of doneness). Allowing the beef to come to room temperature will allow the beef to come closer to the desired temperature; cutting down a bit of the cook time.
- Start your oven on high heat then reduce the heat for the remainder of the cooking time. The high heat will help brown the surface while the low heat cooks the beef all the way through. Allow for about 15 minutes cook time per pound
- This particular cut is often served more on the rare side; at a temperature of 130 degrees. This is preference. I like prime rib rare or pink, but if you do not, then please roast your meat until the internal temperature reaches 140-145 for well done beef. Keep in mind, that the roast will have to rest before serving, which means the roast will continue to cook, and the temperature will rise during that time.
- It’s helpful to follow cooking guidelines when preparing a roast.
It is recommended that adults eat 5.5 ounces of protein foods per day. Americans consume 1.7 ounces of beef daily. Beef is a natural source of essential nutrients, which makes a great protein source you can enjoy every day, not just during the holidays.
Aside from being a great source of protein, beef provides 10 essential nutrients in a small package. You would have to eat 8 ounces of chicken breast to get the same amount of iron as 3 ounces of beef.
Ohio beef farmers are committed to providing excellent care of their animals, protecting the environment for future generations and to producing safe, healthy beef. U.S. beef farmers have improved sustainability by 5 percent in the past six years to help feed a growing world population
You can’t go wrong pairing beef with Cabernet Sauvignon. One of the best American wine and food marriages is grilled steak and a big, oak-aged Cabernet Sauvignon.
Get roasting and toasting: Pot Roast and ribs pair well with medium red wines, like Merlot, Zinfandel and Cabernet France
- 1 3lb prime rib roast
- 1 1/2 tablespoons coffee grounds
- 1 tablespoon salt
- 1 teaspoon dried rosemary
- 1/2 teaspoon cocoa powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 cup red wine
- 2 tablespoons water
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon balsamic vinegar
- 1 clove minced garlic
- 2 tablespoons butter
Allow the beef to come to room temperature for 1 hour. Preheat the oven to 450 degrees. Rub spice mixture over the the beef and let rest. When oven is ready, roast beef for 15 minutes. Reduce heat to 325 and roast the beef for 15 minutes per pound or to the desired degree of doneness ,120 degrees for rare, 130 degrees for medium and 140 for well done. Once the internal temperature reaches the desired degree, remove the beef and allow it to sit for 20 minutes, the roast will continue to cook and the temperature will rise during the time.
To make the wine sauce;, combine any beef drippings, 1/4 cup dry red wine, 2 tablespoons water, 1 teaspoon Worcestershire sauce, 1 teaspoon balsamic vinegar and a clove of minced garlic. Bring mixture to a boil, reduce heat and continue to cook until reduced by half. Remove from heat and whisk into 2 tablespoons of butter.
I used a wine blend for the sauce; but any good dry wine will do.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g