Recipes reprinted with permission from HOLIDAY DINNERS WITH BRADLEY OGDEN © 2011 by Bradley Ogden, Running Press, a member of the Perseus Book Group. (© 2011 by Jeremy Ball)
The coffee and chili powder add a nice earthly aspect that compliments and enhances the bold, beef flavor of the rib roast. Have your butcher prepare the prime rib with the fat cap still attached. Have him cut under the fat cap as though it were going to be removed but leave it attached on one side.
- 6 garlic cloves, chopped
- 2 Tablespoon finely ground espresso beans
- 1 Tablespoon chili powder
- 1/2 Teaspoon ground cloves
- 2 Tablespoon kosher salt
- 2 Teaspoon freshly ground pepper
- 7 Pound prime first-cut rib roast, with 3 full ribs
- 1/4 Cup grapeseed oil or vegetable oil
- Kosher salt
- Freshly ground black pepper
Adjust an oven rack to the lower middle position and heat the oven to 400°F.
For the rub: Combine the ingredients in small bowl; mix well. Set aside.
Peel back the fat cap and sprinkle the meat with the rub. Roll the fat layer back over the roast and truss with butchers’ twine. (Roast can be made to this point up to two days ahead.)
Place the roast, rib-side down, in a large roasting pan and coat the roast with the oil; generously sprinkle with the salt and pepper.
Roast for 30 minutes; reduce the oven temperature to 275°F and roast for another 2 to 21⁄2 hours or until internal temperature is 130°F for medium rare; 140°F for medium. Remove the roast from the oven and let it rest for 20minutes before slicing.
NOTE: If you have a portion that is more rare than you guest would like, return that portion to the kitchen and place it in the pan with the roast’s drippings. Cook on top of the stove for 30 seconds on both sides or until desired doneness. Wine pairing: Cabernet Sauvignon