When it comes to holiday meals or special occasions, a prime roast is always a showstopper. And this Coffee and Vanilla Bean Prime Roast recipe is no exception. Not only is it packed with flavor, but it's also paleo and keto-friendly, making it a great option for those following a specific diet.
One of the things that makes this recipe stand out is the combination of coffee and vanilla. The coffee adds a rich, earthy depth of flavor to the meat, while the vanilla adds a subtle sweetness that balances it out perfectly.
As the roast cooks, the coffee and vanilla will infuse the meat with their distinct flavors, creating a truly irresistible taste. The aroma alone will have your mouth watering. Once the roast is cooked through, take it out of the oven and let it rest for a few minutes before slicing and serving.
Alongside this roast, you can serve up some of these creamy garlic mushrooms, or a side of paleo mashed "potatoes".
Coffee and Vanilla Bean Prime Roast
Serves: 10 Prep Time: 10 minutes Cook Time: 2 hours 30 minutes
Ingredients
- 1 (12lb) bone-in prime rib roast (about 5 ribs)
- ⅓ cup finely ground coffee
- ¼ vanilla bean
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
Note: If vanilla bean is not available, you can use ¼ teaspoon vanilla paste in its place.
How to Make Paleo Prime Roast
The preparation for this recipe is incredibly easy. It takes only 10 minutes to prep, and the oven does the rest of the work.
Preheat your oven to a sizzling 450°F.
In a mixing bowl, combine together finely ground coffee, vanilla bean seeds, sea salt and black pepper to make a flavorful rub.
Take the prime rib roast and place it in a roasting pan, with the fatty side facing up. Generously coat the roast with the coffee and vanilla rub, focusing on the fatty part.
Allow the roast to sit at room temperature for 30 minutes, allowing the flavors to permeate the meat. Then, place the roast in the oven and allow it to cook for 15 minutes, then reduce the temperature to 325°F.
For a medium-rare roast, continue to cook for 2 ½ hours or until the center of the roast reaches 125°F. If your roast is larger, or smaller, remember that it takes around 15 minutes per pound to reach 125°F internally.
Once the roast is cooked to your preferred doneness, remove the roast from the oven and let it rest for at least 20 minutes before carving. Scrape off any excess coffee rub before serving.
More Paleo Beef Recipes
Need more beef in your life? We have some amazing choices for your menu. Check out some of our favorites below and bookmark them to make soon.
- Grilled T-Bone Steak with Vegetable Salad Recipe
- Sirloin Steak and Mango Salad Recipe
- Peppercorn Steaks With Roasted Asparagus & Shiitake Mushrooms Recipe
- Grilled Beef Kabobs with Eggplant Recipe
This Coffee and Vanilla Bean Prime Roast is sure to impress your guests, and it's a great option for those following a paleo or keto diet. The combination of flavors is unique and delicious, and it's incredibly easy to make. So, the next time you're looking to make a special meal, give this recipe a try. Your taste buds (and your guests) will thank you!
📖 Recipe
Coffee and Vanilla Bean Prime Roast
Ingredients
- 12 lb bone-in prime rib roast approximately 5 ribs
- ⅓ cup coffee grounds finely ground
- ¼ vanilla bean split in half lengthwise and seeds scraped out
- 2 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
Instructions
- Preheat your oven to 450°F.
- Combine the coffee in a bowl with the vanilla seeds, sea salt and black pepper.⅓ cup coffee grounds, ¼ vanilla bean, 2 tablespoon sea salt, 1 tablespoon freshly ground black pepper
- Place the roast in a roasting pan, fat side up, and rub the vanilla and coffee mixture over the roast, mainly on the fatty part.12 lb bone-in prime rib roast
- Now let the roast stand for 30 minutes at room temperature before roasting.
- Place in the oven to roast for 15 minutes before reducing the temperature to 325°F. For a medium rare roast, cook for another 2 ½ hours, or unti the temperature at the center of the roast reaches 125°F.
- When cooked, remove the roast from the oven and set aside to cool for at least 20 minutes.
- Scrape off the excess coffee rub, carve and serve with a simple side salad or vegetables.
Notes
- Medium-rare: 15 to 20 minutes per pound until 125°F
- Medium: 20 to 25 minutes per pound until 135°F
- Medium-well: 25 to 30 minutes per pound until 145°F
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