Three-Ingredient Prime Rib RoastSuggested Wine: Hook & ladder Cabernet Sauvignon
1/3 cup(s) finely ground coffee
2 tablespoon(s) kosher salt
1 tablespoon(s) freshly ground black pepper
1/4 vanilla bean, split and seeds scraped
1 (12-pound) bone-in prime rib roast (5 bones)
1. In a bowl, thoroughly blend the coffee with the salt , pepper, and vanilla bean seeds. Setthe rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating mostof the rub on the fatty part of the meat. Turn the roast bone side down and let stand atroom temperature for 30 minutes.
2. Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted inthe thickest part of the meat registers 125° for medium-rare.
3. Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excesscoffee rub. Carve the meat in 1/2-inch-thick slices and serve.