Improv Cooking Challenge: Coffee Rubbed Prime Rib Roast with Homemade Butter

I found a new cooking challenge. Just what I need, right? But, no, seriously, after I participated in the #ValentineCroque challenge, I decided that I wanted to try a few more. I stumbled on the Improv Cooking Challenge hosted by Lesa of Edesia's Notebook. The idea: we are assigned two ingredients and are challenged to create a recipe with those two things. February's assigned ingredient: Coffee and Cream.

I considered some sweets, including an Espresso Panna Cotta, but I settled on a savory. Though I did make Candied Coffee Bacon and Cream Scones. Don't worry...I'll be making that Espresso Panna Cotta soon. But, for my official recipe, I'm sharing Coffee Rubbed Prime Rib Roast with Homemade Butter.

Ingredients serves 4

The Roast

• 1 (2 rib) prime rib roast
• 2 T coffee grounds (I used beans from local-to-me Verve Coffee Roasters)
• 3 T organic dark brown sugar
• 1 t sweet paprika
• 1 t smoked paprika
• 3/4 t dried ginger
• 1 t ground cumin
• 1 vanilla bean, seeds scraped and pod reserved
• 1 T freshly ground black pepper
• 2 T freshly ground salt
• splash of olive oil
• 2 to 3 onions, peeled and sliced
• 1/2 C brewed coffee
• 1/2 C coffee stout

The Butter

• 2 C organic heavy whipping cream
• pinch of salt
• 1 T fresh herbs (we used parsley and oregano)

Procedure

The Roast
In a medium bowl, combine the coffee grounds, sugar, paprikas, ginger, cumin, vanilla bean seeds, salt and black pepper. Massage spice mixture into the beef, coating evenly.

Preheat oven to 450 degrees F. On the stovetop, heat olive oil in a Dutch oven. Sear the roast on each side for two minutes to create a nice crust.

Add the onions, coffee, and beer to the pot. Bring to a boil.

Then cover the Dutch oven and move the pot to the oven. Roast at 450 degrees for 30 minutes. Then reduce the heat to 350 degrees F and continue roasting for another 75 to 90 minutes, depending on how well done you want your meat. We like ours medium and it took about 90 minutes.

Let rest 20 minutes before slicing. Put the pan back on the burner to reduce the liquid and onions to a thick, caramelized sauce that's fantastic with the roast.

Slice and serve with the reduced onion-coffee sauce and homemade butter. [See recipe below.]

The Butter
I'll be honest: I have never made butter like this. Obviously this is an activity that the boys have done with my mom, so I just went with it. It tastes amazing. So, we'll definitely be doing this again soon. I'm sure there's an easier way; but this was fun.

Pour cream into a lidded jar, filling it up about 2/3 full. We repeated the process to finish the entire pint. Next time I'll get a bigger jar. Shake. I'm not kidding. Just shake. We put on some good music and shook that jar like a maraca.

Once the cream is to the point where it's holding peaks, place a mesh strainer over a mixing bowl and compress the cream with a spoon. We ran the cream through about 4 times before the solids separated and butter turns a brighter yellow. Reserve the liquid - we made pancakes with it the next morning.

While your butter is still soft, fold in salt and herbs. Place it in the fridge till desired consistency.

There you have it. My first prime rib. My first homemade butter. My first Improv Cooking Challenge. This was a blast. Can't wait till next month. For now, here's what everyone else brought to the table! Enjoy.

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