Print

Perfect Espresso-Rubbed Prime Rib Roast Recipe with Easy Au Jus

espresso-rubbed prime rib roast - featured image
Print Recipe

A bold and savory prime rib roast rubbed with espresso grounds and herbs, roasted to tender perfection and served with a silky homemade au jus. This recipe is simple, impressive, and perfect for special occasions or a cozy dinner.

Ingredients

Scale
  • 5 to 6 lbs bone-in prime rib roast
  • 2 tablespoons finely ground espresso grounds
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons freshly ground black pepper (coarse grind)
  • 2 tablespoons kosher salt
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 2 cups beef broth (preferably low sodium)
  • ½ cup red wine (optional)
  • 2 tablespoons butter

Instructions

  1. Remove the prime rib from the fridge about 2 hours before cooking to bring it to room temperature.
  2. In a mixing bowl, combine espresso grounds, garlic powder, onion powder, smoked paprika, black pepper, kosher salt, and dried thyme. Mix well.
  3. Rub olive oil all over the roast to lock in moisture and help the rub stick.
  4. Massage the espresso rub onto every surface of the prime rib roast.
  5. Preheat oven to 450°F (232°C).
  6. Place the roast bone-side down on a rack in a roasting pan and roast for 15 minutes to form a crust.
  7. Reduce oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 12-15 minutes per pound (approximately 1 hour for a 5 lb roast).
  8. Remove the roast from the oven, tent with foil, and let rest for 20-30 minutes to allow juices to redistribute.
  9. While the roast rests, pour pan drippings into a saucepan, skim off excess fat, add beef broth and red wine (if using), and simmer gently, scraping browned bits with a wooden spoon.
  10. Whisk in butter just before serving to finish the au jus with richness and gloss.
  11. Slice the prime rib against the grain into thick pieces and serve with warm au jus.

Notes

Bring the roast to room temperature before cooking for even doneness. Use a digital instant-read thermometer for accuracy. Rest the roast for 20-30 minutes under foil to keep it juicy. If you don’t have a roasting rack, crumple foil balls to lift the roast. For au jus without red wine, substitute with extra beef broth or a splash of balsamic vinegar.

Nutrition

Keywords: prime rib, espresso rub, au jus, roast beef, holiday roast, coffee crust, easy prime rib, special occasion dinner

Find it online: https://realityeats.com/perfect-espresso-rubbed-prime-rib-roast-recipe-with-easy-au-jus/