Whether using prime rib or a rib eye roast, this all starts with a brown sugar, coffee and bourbon (optional, but highly recommended) rub. Puréeing the shallots roasted alongside the rib roast into the coffee cream gravy is just outstanding. This Brown Sugar Coffee Rubbed Rib Roast is one delicious main course that is perfect for the holiday table or any special occasion.
The deep, rich, smokey and sweet flavors all blend so well in the rub, and are also used in making the gravy that is a MUST to have poured on top.
Not overpowering, the rub and gravy let the meat shine while adding an amazing aroma and flavor. This is a perfect holiday or special occasion dinner.
This is one of those think ahead meals as the coffee rubbed rib roast chills uncovered in the refrigerator 2 days for all the flavors to penetrate.
Cut the tops of the shallots off and the bulbs, with skin and root end still attached, are roasted with the rib roast.
These get puréed in the blender with beef broth, cream, bourbon and some coffee and into the roasting pan to cook. All the roasting juices and browned bits that are caramelized make for one amazing gravy while the rib roast rests.
For a beautiful medium-rare the temperature needs to hit 130°F. Look at this beauty!
The creamy, coffee and bourbon (completely optional) are a wonderful match when paired with the puréed shallots that roasted with the rib roast. It would even make a shoe taste good, although I would not recommend it.
For those of you who don’t drink alcohol, it will evaporate when you cook the sauce for at least 20 to 30 seconds. Alcohol evaporates at 172°F (78°C), so any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.
I served this Coffee Rubbed Rib Roast alongside some Yukon Gold potatoes and a salad, but these Marinated Slow Roasted Onions, Carrots with Pistachio Herb Butter or these Wrapped Asparagus with Prosciutto and Sage would do nicely as well. Enjoy!
Brown Sugar Coffee Rubbed Rib Roast
- 8 to 10 lb beef rib roast 4-rib, fat trimmed
- 1/3 cup espresso-ground dark-roast coffee beans
- 3 tbsp light or dark brown sugar
- 2 tbsp bourbon (See Note 1)
- 1 tbsp salt divided
- 1 tsp coarsely ground pepper
- 1/4 tsp red pepper flakes
- 8 shallots (1/2 pound medium-sized shallots, unpeeled, tops trimmed)
Coffee Cream Gravy
- 1/2 cup beef broth
- 1/2 cup whipping cream
- 1 tablespoon bourbon
- 1 teaspoon espresso-ground dark-roast coffee beans
- salt to taste
Rub for Rib Roast (2 Days Ahead of Eating):
- Pat the meat dry with paper towels. Blend coffee, brown sugar, bourbon, 2 teaspoons salt, and the peppers. Rub all over and into meaty parts of roast. Set bone side down on a rimmed baking sheet and chill, uncovered, at least 1 and up to 2 days.
- Preheat oven to 450°F. Sprinkle all over with remaining 1 teaspoon of salt.
- Place shallots beneath V-shaped rack in a roasting pan. Set roast, bone side down, on rack. Roast for 30 minutes, then reduce temperature to 350°F and roast another 30 minutes.
- Remove shallots with tongs and let cool. Keep roasting beef until an instant-read thermometer inserted into center of thickest part reaches 125° -130°F for medium-rare, 1 to 1 3/4 hours longer.
- Lift to a cutting board and let rest 30 to 40 minutes, loosely tented with foil.
- Squeeze soft insides of roasted shallots into a blender. Add broth, cream, bourbon, and coffee and whirl until smooth.
- Set roasting pan on stovetop and pour gravy into pan. Cook over medium-high heat, scraping up browned bits, until gravy thickens slightly and turns a nutty brown, 2 to 3 minutes. Season with salt and strain into a serving bowl.
- Slice rib roast meat 1/3 to 1/2 inches thick and cut between bones. Serve with gravy.
- For those of you who don't drink alcohol, it will evaporate when you cook the sauce for at least 20 to 30 seconds. Alcohol evaporates at 172°F (78°C), so any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.