Subj : BH&G 1941
To   : ALL
From : DAVE DRUM
Date : Sat Feb 27 2021 12:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three-Ingredient Prime Rib Roast
 Categories: Beef
      Yield: 10 Servings
 
    1/3 c  Fine ground coffee
      2 tb Kosher salt
      1 tb Fresh ground black pepper
    1/4    Vanilla bean; split, seeds
           - scraped
     12 lb Bone-in prime rib roast (5
           - bones)
 
  In a bowl, thoroughly blend the coffee with the salt,
  pepper and vanilla bean seeds. Set the rib roast in a
  roasting pan and rub it all over with the coffee mixture,
  concentrating most of the rub on the fatty part of the
  meat. Turn the roast bone side down and let stand at room
  temperature for 30 minutes.
  
  Preheat the oven to 450ºF/230ºC.
  
  Roast the meat for 15 minutes. Reduce the oven temperature
  to 325ºF/163ºC and roast for about 2 1/2 hours longer, for
  medium-rare.
  
  Transfer the roast to a carving board and let rest for 20
  minutes. Scrape off any excess coffee rub. Carve the meat
  in 1/2" slices and serve.
  
  Make Ahead: The coffee-rubbed roast can be refrigerated
  overnight. Bring to room temperature before roasting.
  
  Food & Wine | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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