Skip to main content

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.

Comments

  1. Much like the Crazy Ingredient Challenge to which I belong. This month our two items were lemon and basil.

    ReplyDelete
    Replies
    1. Thanks. Where do I find the Crazy Ingredient Challenge. Sounds like fun!

      Delete
  2. Welcome to your first month is Improv! I love that you went savory too! And the homemade butter- fantastic! I am also in the Crazy Ingredient Challenge with Wendy and they are both really fun!

    ReplyDelete
    Replies
    1. I JUST commented on your post that I love that you went savory, too.

      Delete
  3. mmmmmmmmmm! I love adding brown sugar to my coffee rubs (much to the chagrin of my youngest who detests "sweet" meats...) but I've not tried it on prime rib.
    And the kid-made butter -- WOW!

    ReplyDelete
    Replies
    1. Thanks, Melody. Yes, it was a hoot watching him shake that jar of cream into butter. And it was delicious.

      Delete
  4. I love the addition of the vanilla bean in the rub. We are going to be eating so much coffee rubbed meat soon! I have my kids shake the jar to make butter, too! My daughter said "I've seen you do this in the food processor before, why are we shaking a jar?" Because you can, and it's entertaining, obviously!

    ReplyDelete
  5. Whoa ... I love coffee rubs, but I have never thought to add vanilla ... genius! This is totally going on my to-make list ASAP!

    Kimberly {Rhubarb and Honey}

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur