Espresso Rubbed Prime Rib
Deep and flavorful
by Andrea Alden
Grill using indirect heat
Preheat your grill to low, about 250°F to 300°F.
Using a meat thermometer, like the Napoleon PRO Wireless Digital Thermometer
, to monitor the doneness of your meat. My household prefers their beef to be on the rarer side of medium, so we set the thermometer to 130°F. If you prefer something a little less rare, set your thermometer between 135°F and 140°F.
Cook the Prime Rib using indirect heat for 60 minutes to an 80 minutes, or until your meat thermometer reads 130°F to 140°F depending on your desired doneness. The idea is to slow cook it without causing the maillard reaction
to occur. This will allow you to sear a perfect crust using high heat later.
Remove the Prime Rib from the grill and allow it to rest for at least 10 minutes while you preheat your side burner or main grill to high, about 500°F.
Sear the Prime Rib on every side for one to two minutes, or until delicious sear marks form.
Slice the Prime Rib across the thin edge instead of trying to get large and flat slices. This produces loads of juicy slices that look even more seductive when fanned out. Serve with your favorite potato
and vegetable dishes.
Slice and fan out
Don't forget a delicious side dish
So close you can taste it
Espresso Rubbed Prime Rib was delicious; a perfect weekend dinner to share with family, or a great meal for celebrating a holiday. The espresso added a deep and smoky flavor to the beef that brought out the best in the Prime Rib. Don’t worry; you won’t get a caffeine rush while eating this dinner, it’s all just perfectly cooked beefy goodness. When do you add coffee to enhance the flavor of a meal?