Coffee-Rubbed Prime Rib With Cabernet Au Jus
A Pairing for Ballentine Reserve Cabernet Sauvignon

Serves 8
4 Hours To Prepare + Overnight

A Prime Rib roast takes time source and prepare, but the effort creates a memorable meal. Be sure to download the recipe for the matching Au Jus.

Serve with Ballentine Reserve Cabernet Sauvignon..

INSTRUCTIONS

INGREDIENTS

1 bone-in prime rib roast (5–7 lbs)

2 tbsp olive oil

For Coffee Rub -

2 tbsp finely ground coffee

2 tbsp kosher salt

1 tbsp coarse black pepper

1 tbsp brown sugar

2 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1 tsp chopped rosemary

½ tsp cayenne (optional)

DIRECTIONS

Day Before (Recommended)

Pat roast completely dry

Rub lightly with olive oil

Combine all rub ingredients

Coat roast evenly

Place on a rack uncovered in the refrigerator overnight. This dry-brines the meat and develops an incredible crust. 

Remove roast from refrigerator 2 hours before cooking.

Preheat oven to 250°FR

Place roast on a rack in a roasting pan

Roast until internal temperature reaches 120F (rare), 125F (med rare), 135F (medium). Expect 3-4 hours but trust your meat thermometer.

Remove roast and tent loosely with foil. Allow to rest for 30 minutes

While the roast rests, prepare the Herb Butter and Cabernet Au Jus.

Increase oven to 500F

Return roast for 8–10 minutes until the crust is deeply browned

Spread herb butter over the top immediately after removal