Recipe Of The Week: Coffee Crusted Prime Rib

For the meat lovers. Make your tender, juicy, flavorful roast even more so with a great coffee rub.


Coffee Crusted Prime Rib

Yield: 12-16 servings


  • 1 tablespoon finely ground coffee
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 beef ribeye roast (4 to 5 pounds)
  • 2 tablespoons olive oil
  • 2 cups soaked wood chips, optional
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  1. In a small bowl, combine the first nine ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.
  2. Remove roast from refrigerator 1 hour before grilling; brush with oil.
  3. Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing.
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