Coffee Rubbed Prime Rib

Ingredient ULF # Portion
Creekstone Prime Ribeye 518157 1
Red Diamond Traditional Blend Ground Coffee 416026 2 Tbsp.
United Sugar Brown Sugar 341556 4 Tbsp.
ULF Spanish Paprika 299248 2 tsp.
ULF Chili Powder 298323 3/4 tsp.
Ginger Root 128603 3/4 tsp.
Vanilla Bean, seeds scraped 129547
ULF Cracked Black Pepper 299370 1 Tbsp.
Diamond Crystal Sea Salt 308926 2 tsp.
Kitchen Kleen Baker Potatoes, chopped 141325 3 cups
Onion, quartered 138719 1 each
Garlic Co. Fresh Peeled Garlic, tips sliced off 128579 2 heads
Roasted Garlic Gorgonzola Butter:
Grassland Unsalted Butter, softened 214676 6 Tbsp.
Sartori Crumbled Gorgonzola Cheese 211341 4 oz.
Heinz Worcestershire Sauce 290122 1 tsp.
Salt and Pepper to taste
Garlic Co. Fresh Peeled Garlic, roasted 128579 4-6 cloves

1. In a bowl, combine the Red Diamond® coffee grounds, brown sugar, paprika, chili powder, ginger, vanilla bean seeds, salt and black pepper. Rub spice mixture all over the beef, coating evenly. Add the chopped potato, onion, and garlic to a roasting pan. Place beef on top of the vegetables and allow it to come to room temperature. Ether leave on the counter for 30 minutes, or refrigerate covered, overnight or up to 1 day. About 3 hours before you plan to cook the beef, remove it from the refrigerator.

2. Meanwhile, preheat the oven to 450 degrees F.

3. Cook beef for 30 minutes, then reduce the temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into meat registers 115 to 120 degrees (for rare) or 125 degrees for medium rare, about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.

4. While the meat is resting, grab the roasted garlic and mash finely with a fork. Combine the mashed garlic, butter, Gorgonzola cheese, Worcestershire sauce, salt and pepper in a bowl. Taste and adjust salt and pepper as needed.

5. Slice meat crosswise to desired thickness. Serve with the Gorgonzola butter.