{"product_id":"coffee-rubbed-prime-rib-roast","title":"Coffee-Rubbed Prime Rib Roast","description":"\u003cp\u003eThis is a showstopper - a whole prime rib coated in an espresso, cocoa, and spice rub, then slow-roasted in your pizza oven until it's perfectly pink inside with a dark, intensely flavoured crust. The coffee doesn't make it taste like coffee; it adds a deep, smoky bitterness that works brilliantly with beef. This serves 10, so it's proper special-occasion cooking. Your pizza oven at 150°C gives you the steady, even heat that a joint this size needs.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 five-rib prime rib roast (bone-in, about 5-6kg)\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons sweet mustard (or Dijon)\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon espresso coffee (finely ground)\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons ground coffee (coarser grind)\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon cocoa powder\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon salt\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon black pepper\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon dried oregano\u003c\/li\u003e\n  \u003cli\u003eHalf a teaspoon ground cloves\u003c\/li\u003e\n  \u003cli\u003eFresh parsley, for serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eTake the roast out of the fridge at least 1 hour before cooking to bring it to room temperature.\u003c\/li\u003e\n  \u003cli\u003eLet your pizza oven settle to around 150°C - this is a low, steady roast.\u003c\/li\u003e\n  \u003cli\u003eTrim any excess fat from the surface with a sharp knife. Clean the rib bones.\u003c\/li\u003e\n  \u003cli\u003eMix the mustard with the espresso coffee and spread this paste all over the meat (not the bones).\u003c\/li\u003e\n  \u003cli\u003eCombine the ground coffee, cocoa powder, salt, pepper, oregano, and cloves. Press this rub firmly into the mustard-coated surface.\u003c\/li\u003e\n  \u003cli\u003ePlace the roast bone-side down on a rack in a roasting tin. Slide into your oven.\u003c\/li\u003e\n  \u003cli\u003eRoast until a meat thermometer reads 56°C in the thickest part for medium-rare - this will take roughly 15-20 minutes per 500g, but go by temperature, not time.\u003c\/li\u003e\n  \u003cli\u003eRest the roast for at least 20 minutes under foil before carving. The temperature will continue to rise 5-8 degrees as it rests.\u003c\/li\u003e\n  \u003cli\u003eCarve between the bones and serve scattered with fresh parsley.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507809788288,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/coffee-rubbed-prime-rib-roast-7603886.jpg?v=1772492422","url":"https:\/\/kitcheninthegarden.co.uk\/products\/coffee-rubbed-prime-rib-roast","provider":"Kitchen In The Garden","version":"1.0","type":"link"}