An epic coffee rub with ground espresso, fresh black pepper, brown sugar and spices creates a flavorful crust for a perfect prime rib roast.
Ask your butcher to remove the chine bone and trim the fat to 1/4 inch thickness save you time and effort.
Let meat stand at room temperature for up to 3 hours before cooking.
Either night prior or 2 hours prior to cooking, season entire roast with olive oil and coat generously with coffee rub. (you may use more or less depending on the size of your roast)
Preheat oven to 425F.
On a hot skillet coated with olive oil, sear roast on all sides (1-2 minutes per side including ends)
Place thick slices of onion on bottom of roasting pan, place roast on top of the onions with the rib bones down / fat side up.
Adjust oven racks so roasting pan sits in bottom third of the oven.
Roast for 20 minutes then reduce heat to 350F and roast for 2 hours, or up to desired temperature.
Place whole garlic cloves and sweet peppers around the roast one hour into cooking.
Use a digital thermometer. It should read 110F – 120F, for medium rare as meat will continue to cook once removed from oven.
Place roast on carving board and let it rest for at least 30 minutes before slicing.
Don’t forget to remove the twine before slicing.