Coffee Rubbed Prime Rib

Chef Tim Hollingsworth developed this smoked, coffee rubbed prime rib perfect for a party or special occasion. Serve it with creamy horseradish creme fraiche and a sprinkle of finishing salt.


  • 1 beef Ribeye Roast, boneless (4-1/2 to 5 pounds) 
  • 1/2 cup Dijon-style mustard 
  • coffee rub

Coffee Rub: 

  • 4 teaspoons chili powder
  • 1 tablespoon ground coffee
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon coarse black pepper
  • 1 tablespoon Aleppo pepper
  • 2 teaspoons cocoa powder
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder

Horseradish Crème Fraiche:

  • 1-1/4 cups crème fraiche or sour cream
  • 1/4 cup prepared horseradish
  • salt and pepper, to taste
  • finishing salt, for garnish


  1. Spread mustard evenly over all surfaces of beef Ribeye Roast. Combine coffee, cocoa powder, chili powder, garlic powder, curry powder, salt and peppers in small bowl. Rub evenly onto all surfaces of beef Rib Roast; discard any remaining rub. 
  2. Cover; refrigerate roast overnight or up to 24 hours.              
  3. Preheat smoker to 225°F. Cook 3 to 3-1/2 hours or until a meat thermometer reaches an internal temperature of 120°F to 125°F. 
  4. Remove roast from smoker and transfer to carving board; tent loosely with foil. Let stand 1-1/2 to 2 hours (temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare 160° for medium).
  5. Meanwhile, whisk together crème fraiche, horseradish, salt and pepper until whipped.          
  6. Carve roast into slices; serve with horseradish crème fraiche. Sprinkle with finishing salt, if desired.

Nutrition information per serving: 403 Calories; 23.5 g Total Fat (10.5 g Saturated Fat; 1.0 g Trans Fat; 1.2 g Polyunsaturated Fat; 8.0 g Monounsaturated Fat); 138 mg Cholesterol; 893 mg Sodium; 4 g Total Carbohydrate; 0.0 g Dietary Fiber; 1.0 g Total Sugars; 0.0 g Added Sugars; 43.0 g Protein; 36.1 mg Calcium; 3.8 mg Iron; 592 mg Potassium; 0.2 mcg Vitamin D; 0.5 mg Riboflavin; 17.2 mg Niacin; 0.9 mg Vitamin B6; 3.5 mcg Vitamin B12; 279 mg Phosphorus; 10.7 mg Zinc; 53.3 mcg Selenium; 85.3 mg Choline

Chef tim hollingsworth