Coffee Rubbed Prime Rib Roast

Place the beef roast into a large zipper food storage bag, coat thoroughly with the prepared spice paste, remove excess air, and seal. Refrigerate for at least 8 hours or overnight.

Ingredients

240 mL of Beef Broth

Equipment

Ziploc Bags

Remove the roast from the refrigerator and allow it to reach room temperature for one hour. Preheat your oven to 230°C.

Equipment

Oven

Oven Thermometer

Place the roast on a rack inside a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the meat, avoiding bone and fat.

Ingredients

1.8 kg of Meat

Equipment

Roasting Pan

Sear the roast in the preheated oven for 15 minutes, then reduce the oven temperature to 165°C and continue roasting for approximately 2 hours, or until the internal temperature reaches 135-60°C.

Equipment

Oven

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

Equipment

Serving Dish

While the meat rests, skim excess fat from the roasting pan. Place the pan on the stove over medium heat, add the remaining red wine and beef broth, and bring to a boil while scraping up browned bits.

Ingredients

120 mL of Red Wine

475 mL of Beef Broth

15 mL of Meat

Equipment

Roasting Pan

Stove

Whisk the cornstarch and water together in a small bowl, then stir this slurry into the pan. Simmer the gravy for 5 minutes until thickened, then serve alongside the sliced roast.

Ingredients

15 mL of Cornstarch

60 mL of Water

Equipment

Bowl

Whisk