Coffee-Crusted Prime Rib with Shiitake Wine Sauce
A touch of espresso powder gives this tender roast a depth of flavor, while dry red wine adds warm, earthy notes. The unexpected partnership of ingredients creates a delicious holiday dish.
Recipe - Downers Grove, IL
Coffee-Crusted Prime Rib with Shiitake Wine Sauce
Prep Time30 Minutes
Servings12
Cook Time185 Minutes
Ingredients
1 (8½ to 9½ lb.) beef bone-in standing rib roast
1 (0.5 oz.) pkg. dried morel mushrooms
5 Tbsp. packed Fresh Thyme dark brown sugar, divided
¼ cup instant espresso powder
¼ cup Fresh Thyme organic ground black pepper
1 Tbsp. plus 1 tsp. Fresh Thyme fine sea salt, divided
7 Tbsp. dry red wine, divided
Fresh Thyme extra virgin olive oil cooking spray
½ cup finely chopped shallots
1 (4 oz.) pkg. organic shiitake mushrooms, halved or quartered
3 cups low-sodium organic beef broth
1 oz. Chocolove 70% cocoa strong dark chocolate bar, chopped
1/3 cup Fresh Thyme heavy whipping cream
Fresh thyme or rosemary, for garnish
Directions
- Pat roast dry with paper towels. Score fat cap with a sharp knife to make diagonal cuts halfway through the fat in a diamond pattern, about 1/8 in. deep. Set aside.
- In a food processor, process morel mushrooms until finely chopped. Add 4 Tbsp. brown sugar, expresso powder, black pepper and 1 Tbsp. salt. Cover and process until combined. Add 3 Tbsp. wine and process for 10 to 15 seconds or until a paste forms.
- Rub espresso mixture on all sides of roast. Place in a rimmed baking pan with bone side down. Refrigerate, uncovered, for 1 to 12 hours.
- Remove roast from 1 hour before roasting. Place oven rack in lower third of oven; preheat oven to 450°F.
- Spray a large, shallow roasting pan and roasting rack with cooking spray. Place roast, bone side down, on roasting rack in prepared pan. Roast, uncovered, for 18 to 20 minutes or until top becomes golden and crisp. Reduce oven temperature to 325°F; loosely cover with foil and roast for 2¼ to 2¾ hours or until roast reaches 115°F to 120°F for medium-rare doneness. Transfer roast to a cutting board; wrap tightly with foil and let rest for 30 minutes. (Roast internal temperature will increase 10°F to 15°F during standing.)
- Meanwhile, to prepare wine sauce, strain drippings from the roasting pan through a fine-mesh strainer set over a medium bowl; discard brown bits. In a large skillet, heat ¼ cup drippings over medium heat. Add shallots and shitake mushrooms; cook over medium heat for 2 to 3 minutes or until shallots are softened, stirring occasionally.
- Remove skillet from heat; add remaining 4 Tbsp. wine. Return skillet to heat. Simmer over medium-high heat for 2 to 3 minutes or until wine is almost evaporated. Stir in broth, chocolate, remaining 1 Tbsp. brown sugar, and remaining 1 tsp. salt. Simmer over medium heat for 17 to 20 minutes or until sauce is reduced to about 1¾ cup. Stir in heavy whipping cream; simmer for 3 minutes more.
- To serve, slice roast into ½-inch-thick slices. Garnish with thyme or rosemary, if desired. Serve with wine sauce.
30 minutes
Prep Time
185 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Not Available
That's Tasty Dried Morel Mushrooms - 0.5 Ounce
$11.99$23.98/oz
Fresh Thyme Dark Brown Sugar - 32 Ounce
$2.99$0.09/oz
Cafe Bustelo Espresso Ground Coffee - 10 Ounce
$6.99$0.70/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Not Available
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
Organic Shallots - 8 Ounce
$3.99$0.50/oz
Highline Organic Shiitake Mushrooms - 4 Ounce
$3.99$1.00/oz
Pacific Foods Organic Beef Broth - 32 Ounce
$5.29$0.17/oz
Not Available
Fresh Thyme Heavy Whipping Cream - 8 Fluid ounce
$2.49$0.31/fl oz
Fresh Thyme Organic Rosemary - 0.75 Ounce
$2.50$3.33/oz
Directions
- Pat roast dry with paper towels. Score fat cap with a sharp knife to make diagonal cuts halfway through the fat in a diamond pattern, about 1/8 in. deep. Set aside.
- In a food processor, process morel mushrooms until finely chopped. Add 4 Tbsp. brown sugar, expresso powder, black pepper and 1 Tbsp. salt. Cover and process until combined. Add 3 Tbsp. wine and process for 10 to 15 seconds or until a paste forms.
- Rub espresso mixture on all sides of roast. Place in a rimmed baking pan with bone side down. Refrigerate, uncovered, for 1 to 12 hours.
- Remove roast from 1 hour before roasting. Place oven rack in lower third of oven; preheat oven to 450°F.
- Spray a large, shallow roasting pan and roasting rack with cooking spray. Place roast, bone side down, on roasting rack in prepared pan. Roast, uncovered, for 18 to 20 minutes or until top becomes golden and crisp. Reduce oven temperature to 325°F; loosely cover with foil and roast for 2¼ to 2¾ hours or until roast reaches 115°F to 120°F for medium-rare doneness. Transfer roast to a cutting board; wrap tightly with foil and let rest for 30 minutes. (Roast internal temperature will increase 10°F to 15°F during standing.)
- Meanwhile, to prepare wine sauce, strain drippings from the roasting pan through a fine-mesh strainer set over a medium bowl; discard brown bits. In a large skillet, heat ¼ cup drippings over medium heat. Add shallots and shitake mushrooms; cook over medium heat for 2 to 3 minutes or until shallots are softened, stirring occasionally.
- Remove skillet from heat; add remaining 4 Tbsp. wine. Return skillet to heat. Simmer over medium-high heat for 2 to 3 minutes or until wine is almost evaporated. Stir in broth, chocolate, remaining 1 Tbsp. brown sugar, and remaining 1 tsp. salt. Simmer over medium heat for 17 to 20 minutes or until sauce is reduced to about 1¾ cup. Stir in heavy whipping cream; simmer for 3 minutes more.
- To serve, slice roast into ½-inch-thick slices. Garnish with thyme or rosemary, if desired. Serve with wine sauce.