Whiskey and Coffee Rubbed Prime Rib

By: David Bonom

Whiskey and coffee amp up the powerful savory flavor of this roast, while the melted onions add a sweet note. The rub may be applied up to a day before cooking. Can be used for a 3 or 4-bone prime rib.


Whiskey and Coffee Rubbed Prime Rib with Melted Onions

  • SRF Gold Label™ 3-rib prime rib roast Buy Now
  • 1/4 cup dark roast ground coffee
  • 1/4 cup brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 4 3/4 teaspoons Kosher salt, divided
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup rye whiskey or bourbon
  • 3 pounds onions, halved through the root end and thinly sliced
  • 1 tablespoon olive oil

Whiskey and Coffee Rubbed Prime Rib with Melted Onions

Trim the excess fat from the roast, leaving a 1/4-inch thick layer. Combine the coffee, sugar, garlic powder, paprika, 4 teaspoons of the salt and black pepper in a small bowl. Stir in the whiskey until well mixed. Rub the mixture over the roast to coat and let it stand at room temperature 1 hour.
Preheat the oven to 450°F.
Combine the onions, oil and remaining 3/4 teaspoon of salt in a bowl. Spread the onions in an even layer in the bottom of a roasting pan; set the prime rib roast on top of the onions.
Place the roasting pan in the oven and roast the meat 20 minutes. Stir the onions, reduce the oven temperature to 325°F and continue cooking until an instant read thermometer inserted into the thickest part of the roast, without hitting the bone, registers 120°F, about 1 1/2 to 2 hours longer.
Remove from the oven, cover the roast loosely with foil and let it rest 20-30 minutes. (The roast will cook another 5-10 degrees as it rests.)
To serve, place the roast with the bones flat on your work surface, and slice horizontally to separate the bones and the meat. (The bones may be cut apart and served as desired.) Carve the meat into slices and serve with the onions.