Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter.
So this is my first ever roast.
I mean, I have roasted a chicken and all, but never a big roast like this. Mom always does the Turkey at Thanksgiving and really, that is the only roast my family does. Until now, because I decided I needed to make a roast.
It’s just seemed so Christmassy and perfect.
Every Christmas Eve, my family usually grills a beef tenderloin. It’s tradition, we do it ever year. This year though, I am taking over and making prime rib. This cut of meat was pretty amazing and this is coming from a person who really doesn’t care much for meat.
And oh my gosh, it’s so crazy easy to prepare. Which clearly means it’s perfect for holiday cooking and entertaining.
And speaking of holiday entertaining and the holidays. I spent all day Saturday trying to make a Christmas Croquembouche and let’s just say it ended in tears and not the happy kind.
Making the cream puffs was easy, piping them with my chocolate pastry cream was easy, forming them into a pretty tower was when things went bad. And then things went from bad to worse when I had to make the caramel. Things got absolutely disastrous when I tried to spin sugar around my pathetic looking tower. Who the heck do I think I am trying to spin sugar? I mean, I have zero training in baking, and spinning hot sugar is just not something I should be attempting. I completely ruined a bowl, like to the point where the hot sugar actually cracked it (thank goodness it wasn’t anything great) and the fork I was using ended up in the trash too because getting the hardened sugar off just seemed like a miserable option.
SO… you guys will probably never see a croquembouche recipe from me. I am still mentally and physically exhausted from the day. I tried so hard (SO HARD think sun up till sun down) to make it work. I had this picture in my head of how I wanted this pretty Christmas tree shaped dessert to look, but it was just not happening.
The good news is, everything was edible and tasted delicious. BUT instead of a pretty tower, it looked like I plopped a bunch of cream puffs on a plate, smooshed them together and then tried to drizzle them with a caramel that got way too hard.
Just so bad.
I guess you live and you learn.
Luckily, I nailed this coffee rubbed prime rib roast and topped it with the most insanely good butter.
It’s pretty simple so I think the only way you can mess it up is if you overcook it, which even then I have read that this cut of meat is still juicy when slightly over cooked. Good. Room for mistakes because mistakes happen. Especially during the holidays.
I am living proof!
Here’s the deal. I know that coffee on steak sounds totally odd, but I promise, you do not even realize you are eating coffee. Just like coffee makes chocolate shine, it makes meat shine too.
The seasoning rub is basically all things Christmas. There is brown sugar, coffee, smoked paprika, chili powder, ginger and even some vanilla beans. It’s a tad odd I will admit, but in this case odd is so very good. It’s simple and delicious. However, if you are not feeling all the seasonings, you really just need coffee, salt and pepper. This cut of meat will be good with three simple ingredients. Do whatever you prefer (but you really should try my rub because it’s so good!).
Also, you can prep the meat (putting on the rub and all) a day in advance, just let it sit in the fridge overnight and then take it out of the fridge at least an hour before cooking to allow the meat to come to room temperature.
Oh, and most importantly? The gorgonzola butter.
You have to make this. Steak, butter, roasted garlic and cheese, it’s the most award-winning combo. If I am being honest, the roast is delicious, but the gorgonzola butter – it’s what makes this roast out of this world and perfect for Christmas Eve.
So bottom line? If you make this roast, you must make the butter. Butter for life.
Is anyone else getting excited for Christmas week? I surely am….freaking out a little too. Family friends will be here Thursday through Saturday and then the family starts arriving Saturday. Too much to do, not sure where I will be living, anxious, stressed and excited all at the same time.
So basically I am a ball of emotions.
But hey, at least I’ve got the food all planned. That’s the most important thing. Gotta have good food at Christmas!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter.
By halfbakedharvest
Course: Main Course
Cuisine: American
Keyword: garlic, gorgonzola, prime rib, roast
And oh my gosh, it's so crazy easy to prepare. Which clearly means it's perfect for holiday cooking and entertaining.
Ingredients
- 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
Instructions
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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.
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Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve with the gorgonzola butter.
Recipe Notes
*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.
Side note – my brothers are all dying right now because they somehow missed out on this meal.
Hooooollly crap! This looks beyond fantastic!
Oh my gosh, that garlic gorgonzola butter is making my mouth water. Between that and the juicy-looking meat it’s save to say I’m craving prime rib at 1 in the morning :X
Thank you!
I would have loved to see your Croquembouche but I totally understand epic failures. I’ve had a lot recently, i.e. my chestnut flour macroons totally did not happen and then even something as simple as pumpkin cinnamon rolls, total fail! I am so intrigued by your rub and all those flavors. It sounds amazing! Oh, and that gorgonzola butter, Yes!!!
Fails are the worst and never fun…ugh.
Thanks so much, Tori! 🙂
I usually eat chicken but I’ll take a big old piece of this meat it looks good. You make things on plates look wonderful even cream puffs.
Thank you!
I have a grand baby due Dec. 19th and will be heading to Seattle when he arrives to help out for a week or so. This will be Christmas dinner, Tieghan; elegant and delicious but SIMPLE! Hats off to you for your wonderful ideas and delicious flavors. A very Merry Christmas to you and your houseful of lucky guests!
THANK YOU! And congrats! How exciting! Wishing you and your family a very merry Christmas!
I have been wanting to make prime rib for years and haven’t because I’m afraid to mess it up and lets face it..it’s not a cheap cut of meat..but you make it look easy so I’m going to give it a try this year…and I’m definitely making that butter.
You can totally make a prime rib. It’s pricy, but worth it for Christmas!
Thanks Lisa!
I can definitely get down with this Gorgonzola butter! Looks so good!
Thank you!
Don’t you HATE when a recipe doesn’t go your perfect idea way? I turn into a 5 year old and pout and cry.
AND this prime rib! HOLY gorgeous! I happen to ADORE coffee on beef….so I am all over this beauty! Pinned!
YES! And I do the same! 🙂
Thanks Taylor!
What an amazing colour! I love the beef/coffee flavour combination but I still have to give it a try at home. Now that I’ve seen this recipe, I’m really looking forward to give it a try.
Thanks so much!
I’m sorry your croquembouche didn’t work out, but next time no need to throw out any utensil with hardened sugar on it. Just throw it in a bowl of cold water and in 10 -15 minutes it melts right off. Same with burnt or hardened caramel in pots. Fill it with cold water and voila, it’s gone in minutes. Love the roast!
Thank you for the tip, I cannot wait to try that!
oops, change that to warm water! I think I need more sleep!
LOL! I actually was thinking, does she mean warm I wonder. 🙂
I have never made a roast either! But I am swooning over this. The gorgonzola butter alone is making me want this right meow!
Thanks Meg!
This looks like perfection, and I have been really liking your pictures lately. The dark backgrounds that you have been trying really accentuate the beauty of your masterpieces!
Wow, thank you!
I’m not much of a roast fan either Tieghan, but these pictures have my drooling over here – especially the garlic gorgonzola butter! Sounds like your holidays will be good crazy! Can’t wait to hear all about them!
Thank you, Kathy!
Oh my heavens….spinning sugar – you have guts, gal! And this roast…whoa! Not sure I can make a roast for just myself (well I could but I shouldnt…) That rub sounds rather versatile and would be great on ribs…yes, I just said I shouldn’t make a roast for just myself, however a full rack of ribs – why the hell not!
🙂 Do it!
I cried a little inside during your croquembouche story. Working super hard to make something beautiful and not having it turn out is pretty heart breaking 🙁 But, on the bright-side, this roast looks perfect! Seriously screams Christmas dinner!
Thank you! 🙂
LOL!! I seriously can’t believe we both post coffee-rubbed prime rib on the same day!! Great minds think alike. And that buttah….dying!!!
Haha! I know!! I saw yours on bloglovin and haven’t gotten to it yet. The lead pic looks beautiful! 🙂
Thanks Lauren!
I love prime rib so much. This rub sounds amazing! And gorgonzola butter? Ahhhhhh…
Thanks Brenda!
Gimme dat BEEF! In spite of the fact that I can ea pounds of it, I’ve never made prime rib, and you definitely did nail it. Welp, I’m inspired – time to roast a hunk o’ beef and shmear it with gorgonzola butter!!
Thanks Julia!
I don’t even eat meat and that looks good! Please do a post (with pictures) on the barn soon!!
Thank you and I will! 🙂
Your first ever roast?! You nailed it – and I thank you for that because now I know what I’m making for Christmas dinner!
Thanks Jessica!
honestly T I really feel you on this post (even though you are SO a baker!! girrrl get real, your baking ish is amaaaazing!) It really sucks when you have this image in your head of what a recipe is going to look like all perfectly styled and composed, and then womp WOMP, it doesn’t even come close. It’s def a learning experience, and we’ve alll had them (seriously I’ve had brownies go wrong, so sad lol) so don’t feel too bad 😉
and this roast? incredible.
It is the worst!! Totally bums you out. 🙁
Thanks so much, Christine! 🙂
SALIVATING.
I’m sorry to hear about your Croquembouche. We’ve all been there (disaster city) when trying to push ourselves to do something new and exciting, and it is rough when it doesn’t work out. But you’re amazingly talented, and you don’t learn unless you try! At least you had this gorgeous roast to make you feel better. I have got to make Prime Rib soon for my boyfriend– I think I’ll take some notes from this recipe!! =)
THANKS Morgan!! 🙂
This looks incredible, Tieghan!
Thanks Naomi!
I’ve never tackled a beef roast, but this definitely makes me want to try! In the meantime, I have to at least make that gorgonzola butter!!
Yes, make the butter SO GOOD! 🙂
Coffee rubs are the absolute best, I love this roast! So sorry about the croquembouche – I’ve never attempted to make spun sugar but I have a feeling things wouldn’t go much better for me either!
I am sure you would nail it, your recipes are always gorgeous! 🙂
Not only have I been there with a recipe fail, but I have been there with an epic croquembouche fail as well…and it wasn’t only the spinning sugar (looked easy to me…) debacle while trying to finish getting ready for a surprise party, (and the croquembouche was the birthday cake!) but the hazelnuts in my chocolate hazelnut filling were apparently too large to fit through my one and only piping tip at the time and they kept clogging it up so I couldn’t fill the darn things! And yes, like you, it still tasted good, even if it didn’t look spectacular like it was supposed to…someday, I shall try again…
UGH. It’s the worst right? Sorry yours didn’t turn out either!
99% of all “Prime Rib” recipes fail in that the cut is only PRIME rib if it comes from PRIME graded beef. Otherwise, it is a STANDING rib roast.which is nearly as good as prime, but cost’s a heck of a lot less. The use of the word “PRIME” is to grab attention and $$$ from the unknowing and unsuspecting.
Just wow, Tieghan! Beautiful presentation and that roast is just mouth-watering!
Thank you!
This. looks. beautiful! Great tip on having the butcher remove the bones then put them back on.
Thanks Justin!!
Oooh, my favorite cheeseburger recipe is coffee rubbed, and it totatlly doesn’t taste like coffee, just absolute yumminess…as this roast looks! Love the roast, and that butter…drooling!
Thank you, Denise!
Wow, this is beyond. If I made this my husband would be so, so happy. Might just have to do it. 🙂
Thanks Robyn!
Did you get the idea of tying the bone back on from Kenji at Serious Eats? I just read his recent informative post on prime rib and it sounds very similar.
Hey Jasmine!
I actually was told to do this buy my butcher. But I am glad to know others use this method as well! 🙂
I thought you might have other resources. Because I assumed you, like all the other amazing food bloggers we both follow, would give credit where it is due. That’s something I’ve always admired about the ladies I follow. The food blogger world is a beautiful one : )
Omigoodness! That’s such a beautiful hunk of meat. It looks good enough for me to lick through my screen. Can’t wait to try this,
Thank you!
My goodness, this looks good. My husband would be all over this slab of meat. It looks perfectly cooked, just the right amount of red in the middle (though, Eric would probably want his even more rare. He likes his beef “still mooing.”)
I made this recipe with special butter on Christmas Day and it turned out fantastic
So happy you loved it! Thanks!
What kind of grind should I use for the coffee in the rub? Is it more coarse or fine, or did you pretty much use generic storebought coffee grounds?
What are the sides you served with this? Everything on that plate looks absolutely delicious!
Simply wonderful. The left over butter tastes amazing mixed into pasta too.
Thank you!
How many million ways can I thank you for this recipe?!!! Made this last night (except no vanilla bean) and it’s by far the most tender, moist, perfect prime rib ever!! Going to check out more of your recipes..
I used Instant Folgers coffee granules..What kind did you use?
I used Costo coffee.
SO excited you loved this!! THANKS!!
what kind of coffee grounds did you use – instant or not, lavor, coarse, etc.?
merci from hawaii
I used regular, ground coffee beans. Thanks!
Any advice on adapting this for a slow cooker?
Hi! I would just sear the meat and then add it to the slow cooker. Then just cook until your desired doneness. My guess is somewhere around 6 hours. Hope that helps!
You are truly a gifted chef. I’ve made a bunch of your recipes and they’ve all been divine but this one, my dear, was heavenly. I made it for my husband and me (I bought two bones worth of the prime rib and it made several days of leftovers) and the beef melted in our mouths, the gorgonzola butter was rich and decadent, the roasted vegetables were caramelized perfectly and roasty sweet. The whole meal blew us away. Made it with buttermilk mashed potatoes and we both thought we had died and gone to heaven.
Thanks for another amazing recipe!!
This looks freakin’ amazing! 🙂
HI!
I wanted to ask you what kind of roasting pan you used? I am making this over the weekend for our holiday/friend party and want to be sure it’s perfect! I am SO excited!
Thank you!
Hi! Vegetarian here. I’m hosting Christmas at my new home and am at a loss as to what to make for the main course. My whole family wants meat and well, this looks amazing. I’ve never made anything like this before. I’m not even sure how to buy it. Do I just ask for it at the counter? What does 3-4 rib mean? Can I double the recipe or should I then cook two separate hunks of meat instead of one bigger one? AH!
Hi Jennifer,
Yes, just ask for the meat at the counter (the butcher should be able to help you and point you in the right direction). You can either double the recipe or make a larger roast, just adjust the cooking times as needed (google the amount of time per pound for your roast). 3-4 ribs is the amount of rib bones that are in the roast. Happy to help in anyway that I can, so let me know if you have other questions!
Happy Holidays 🙂
Thanks for this gorgeous recipe! I made it yesterday evening and everyone was happy! 🙂
Another suggestion to try with prime rib to reduce the possibility of overcooking. Cook it sous vide at 135 degrees for 3-5 hours and just before serving, heat the oven up to broil and broil it for 10 – 15 minutes then cut and serve. The vegetables can also be cooked sous vide and added to the broiler for finishing with the prime rib.
For an extra delight, cold smoke the prime rib and the vegetables for 4 hours about two days before cooking and tightly wrap them in plastic bags and refrigerate until the big day!
What if i have a 7 rib roast how long will i bake it ?
Hey Maria! To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. A flatter roast will cook more quickly than a thicker one. I recommend using a meat thermometer to get the best cooked roast and to easily know when it is done. Let me know if you have other questions. Merry Christmas!
What is the name of the side you served with this (Coffee Rubbed Prime Rib Roast with Roasted Garlic Gorgonzola Butter). It looks like Brussels sprouts and maybe potatoes. It looks very colorful and yummy.
HI! It is just the root vegetables I roasted the prime rib with. Brussels sprouts, potatoes and carrots. Let me know if you have questions. Hope you love this recipe!
Hi there – I’ve made this recipe before and it was divine. You are truly gifted. The gorgonzola butter was so rich and interesting on top of the beef and everything turned out perfectly after following your instructions to a T. 😀 Another one of our faves!
I am wondering how many servings you would suggest for this recipe. I remember having leftovers when I made it the first time but can’t remember how much I had left exactly. Any ideas?
Thanks Amy!! This should serve about 6 people. Let me know if you have questions and thanks again! 🙂
This looks delicious! I want to make this in the instant pot though… do you think you could weigh in on the how-to for that?
In any case thank you for yet another awesome and interesting recipe! You’re the best!
HI! I am sorry, I don’t feel comfortable giving those times as I really can’t guess. It will vary greatly depending on the size and I have never cooked a cut of meat like this in the instant pot. Sorry I could not help.
Omg! This is the best prime rib recipe I have found. The rub is so delicious. I’ve made it as the recipe exists. Delicious and great spices. I have also cooked sous vide at 132 degrees and it was fabulous.
That is so amazing! Thank you so much for trying this Amy! xTieghan
This prime rib is divine! I love it so much I make it every year for new years and it’s just for myself lol. I’ve served it to others and they think it’s delicious as well. I’m using the gorgonzola butter recipe for my filet mignon I’m making for dinner. Thank you for a great recipe.
Thank you Amy!! I am so glad this turned out so well for you! xTieghan
You had me with “Coffee Rub”, but then you added Gorgonzola. Oh, my goodness. Does that sound good. I’m going to give this a try on New Year’s Day. I do have one suggestion, don’t use dark roasted coffee beans for your rub. If you do, it’ll just taste like charcoal. Been there and done that with a coffee salmon rub. I’d suggest using a medium or light roast coffee rub.
Hi Russell! I am really glad you like this recipe and I hope it turns out amazing for you on New Years! Also, thank you for the suggestion! I am sure so many will find it helpful! xTieghan
I love everything you do! You made my thanksgiving so yummy and memorable so thank you! Quick question, do you think I need to serve this with au jus? Or maybe gravy with the mashed potatoes?
Hey Nancy,
I did the gorgonzola butter in place of the au jus, but you could certainly make one or a gravy for the potatoes. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I was thinking of making this for Christmas but I’m not serving enough people to justify buying a whole roast. Would this rub work on filets seared and then cooked in the oven?
Hey Madison,
Yes, that would definitely work! You could also get a smaller roast. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I can’t wait to make this for Christmas Eve! My roast is about twice this size. How would you recommend adjusting the cooking time? Thanks!
Hey Taylor,
You will want to just about double the cooking time until your roast reaches an internal temp of 125. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I wasn’t really sure about the coffee but damn it gave the best flavour to this roast. And that gorgonzola butter…. *chef kiss*
It’s also an amazing recipe for meal prep.
Hey Syrine,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan