Coffee-Crusted Prime Rib

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Preparation time: 15 mins plus marinating
Cooking time: 2 hours plus standing

Difficulty: Easy - for beginners
Serves: 12-16 servings


•1 tablespoon finely ground coffee
•2 teaspoons chili powder
•1 teaspoon onion powder
•1 teaspoon coarsely ground pepper
•1 teaspoon ground mustard
•1/2 teaspoon salt
•1/2 teaspoon garlic powder
•1/2 teaspoon dried oregano
•1/4 teaspoon cayenne pepper
•1 beef ribeye roast (4 to 5 pounds)
•2 tablespoons olive oil
•2 cups soaked wood chips, optional


•In a small bowl, combine the first nine ingredients. Tie the roast at 1-1/2- to 2-in. intervals with kitchen string. Rub seasonings over roast; cover and refrigerate for 8 hours or overnight.
• Remove roast from refrigerator 1 hour before grilling; brush with oil.
• Prepare grill for indirect heat, using a drip pan, adding half the wood chips if desired. Place roast over drip pan and grill, covered, over medium-low indirect heat for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), adding remaining wood chips after 1 hour. Let stand for 10-15 minutes before slicing. Yield: 12-16 servings.


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