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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa