Prime Rib

By exdircomp

Ingredients

• 1/3 cup finely ground coffee
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/4 vanilla bean, split and seeds scraped
• One 12-pound, bone-in prime rib roast (5 bones

Preparation

Step 1

1. In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.

2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F).

3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.

4 After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Error on the rare side.

Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.