This coffee rub prime rib is the perfect centerpiece for your Christmas dinner. Traditionally, we were always a ham family for Christmas dinner, but I wanted to try out a prime rib this year because any excuse to eat prime rib is fine by me! I had my first coffee rub tri-tips this summer and they were so good that I thought man, I have to make my own coffee rub! That’s when I decided to marry the two; coffee rub + prime rib = heaven!
I like my prime rib medium rare (as you can see in the photos) but you can cook these to any temperature you prefer. The coffee rub is almost seared on in the beginning and then it’s slow roasted for the remainder of the time, locking in the juices and making this super moist. If I had it my way I’d just eat the crusted outside…okay, maybe I’m joking…but not really. It’s that good. And did I mention this homemade horseradish sauce as a bonus?? You are going to LOVE it! (I mean, if you love horseradish sauce that is.)
Coffee Rub Prime Rib Recipe:Print
- 3-4 pound prime rib
- Coffee rub:
- 1/4 cup dark coffee grounds
- 1 tbsp. pink Himalayan salt
- 1 tbsp. ground pepper
- 1 tsp. mustard powder
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 tbsp. coconut sugar
- Horseradish sauce:
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 tbsp. dijon mustard
- 1 tsp. white wine vinegar
- 1/2 tsp. pink Himalayan salt
- 1/2 tsp. ground pepper
- 1/2 tsp. Worcestershire sauce
- Preheat oven to 450 degrees F.
- Combine coffee rub ingredients into a small bowl and mix together.
- Rub the spice mixture heavily, all over the entire prime rib.
- Place prime rib into a small roasting pan onto a roasting rack. You don’t want the prime rib sitting directly on the bottom of the pan.
- Place prime rib into the oven and cook at 450 degrees for 30 minutes.
- Combine the horseradish ingredients in a small bowl, stirring to combine, and place in the refrigerator until time to serve.
- Reduce heat down to 325 degrees F. after 30 minutes, then cook for the remaining time as per the package directions (usually about 15 min. per pound)
- Using a meat thermometer, check the internal temperature to ensure it’s cooked to the level you prefer. Typically medium rare = 130-135 degrees, medium = 135-140 degrees, medium well 140-150 degrees and well done 155+ degrees.
- Once the temperature has reached the desired level, remove prime rib from oven and let rest for 20-30 minutes. NOTE: the internal temperature will typically rise about 5 degrees as it rests, so keep that in mind when checking the temperature.
- Slice and serve with homemade horseradish sauce.