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Espresso Rubbed Prime Rib
Prime rib, perfected! We use a simple overnight method to dry out the roast, resulting in a perfectly crisp bark on the outside, and a juicy roast on the interior. We’ve rubbed the exterior with Big Cove Food Espresso Nice Rub and serve it all on a bed of whipped feta, broccolini, pomegranate seeds, blood orange, and deeply toasted hazelnuts, for the perfect holiday dinner.
- 1 prime rib, chosen size, bone in, frenched
- 1 20 g package Big Cove Foods Espresso Nice Rub
- 1 container Ran-cher Acres Goat Cheese Feta, drained
- 1/4 cup plain Greek yogurt
- Broccolini, trimmed and blanched or roasted to your liking
- 1 pomegranate, seeds only, well rinsed
- 1 cup hazelnuts, toasted in oven at 350’f 10-15 minutes, remove skins if desired
- 1 blood orange, quartered
- Start the night before you will be serving your prime rib. Pat the exterior of the prime rib until completely dry. Sprinkle with Big Cove seasoning blend, getting in to all the nooks and crannies. Cover with a double layer of cheese cloth, placing the prime rib on a wire rack, set over a cookie sheet. Do not cover further. Place in fridge overnight for a minimum of 12 hours, it will be even better after 24 hours.
- Take roast out of fridge 3 hours before you are ready to cook and allow to come up closer to room temperature.
- When ready to cook, preheat oven to 500⁰F. Remove the cheese cloth. Place roast in oven on a wire rack, fat side up, for 5 minutes per pound. ie. a 5 pound roast would result in 25 minutes of cooking at this higher temperature.
- As soon as the time is up, turn the oven off and allow the roast to sit in the CLOSED oven (no peaking), for 2 hours.
- Remove from oven and carve, serving over the whipped feta (see below) and broccolini, blood orange, and sprinkling with pomegranate seeds and hazelnuts.
- Enjoy immediately.
Whipped Feta Method:
- Place feta cheese and yogurt in the bowl of a food processor.
- Place on high speed and allow to “whip” until creamy, light and fluffy, season to taste, if needed.
Recipe by Chef Dany Duguay
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