Coffee-Chile Crusted Smoked Prime Rib

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 1030 min · Beef · keto, low-carb, high-protein

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Ingredients

• 1 3/4 lb bone-in standing rib roast (3-bone)
• 3/4 tbsp finely ground dark roast coffee
• 1/2 tbsp ancho chile powder
• 1/4 tbsp chipotle chile powder
• 1/4 tbsp smoked paprika
• 1/2 tbsp dark brown sugar
• 1/4 tbsp garlic powder
• 1/4 cup sour cream
• 3/4 tbsp prepared horseradish
• 1 bunch fresh chives

Method (tap to check — screen stays awake)

1. The night before, salt the roast generously on all sides (about 1 tablespoon kosher salt) and refrigerate it uncovered at least 12 hours — this dry brine seasons deep and dries the surface so the crust sets.
2. Stir together the house Midnight Ember rub: ground coffee, ancho, chipotle powder, smoked paprika, brown sugar, garlic powder, and 2 teaspoons coarse black pepper.
3. An hour before smoking, coat the roast heavily with the rub, pressing it into every surface. Set your smoker (or grill set up for indirect heat) to 225F with oak or hickory.
4. Smoke the roast bone-side down about 3 1/2 to 4 hours — figure roughly 35 minutes per pound — until an instant-read thermometer reads 120F dead center. Trust the thermometer, not the clock.
5. Rest the roast, loosely tented, 30 minutes while you crank the smoker or oven to 500F.
6. Whisk the sour cream with the horseradish, minced chives, and a pinch of salt; chill until carving time.
7. Sear the rested roast 8 to 10 minutes in the 500F heat until the coffee-chile crust is deeply burnished; carryover lands it at 130 to 132F — perfect rosy medium-rare edge to edge.
8. Carve the bones off in one slab, slice the eye thick, and serve with the crust shards, the horseradish cream, and the bones for whoever earned them.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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