Coffee & Chili Rubbed Grilled Export Rib Roast with Redeye Bean Gravy
This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *I was feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal.
1 - Wild Idea Prime Rib Export Roast, rinsed and patted dry
- 2 - tablespoons olive oil
- 2 - onions, peeled and sliced into thick slices
- 4 - tablespoons finely ground coffee
- 3 - tablespoons chili powder
- 1 - tablespoon black pepper
- 1 - tablespoon smoked paprika
- 1 - teaspoon ginger
- sea salt or finishing salt, such as Omnivore Salt
- 2 - tablespoons butter
- ½ - onion, diced
- 1 - cup brewed strong coffee
- 1 - cup organic, beef broth
- 2 - teaspoons cumin
- 2 - teaspoons black pepper
- 1 - can black or kidney beans, rinsed and drained
- salt to taste
Redeye Black Bean Gravy
I had heard of Redeye Gravy before, but had never tried it or knew what it consisted of. I researched a few recipes, and decide on one I would give a try. Following it to a tee, I found it to be bland and un-servable. I started again using the base ingredients suggested by most Redeye Gravy recipes and enhanced it with other seasoning for flavor, and beans for a little more richness, which also gave it a nice consistency. It was a big hit. I hope you like it too.
Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil.
Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking.
Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill.
Preheat oven to 500° and place the oven rack in the center of the oven.
Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place prepared roast on top of the onions, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub.
Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast. Open grill vents half way and cover the grill with the lid while the roast is cooking.
Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. *I prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°.
Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving.
Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with sea salt and pass with Redeye Bean Gravy. Recipe below. So good!
Redeye Black Bean Gravy Preparations:
In a saucepan over medium heat, melt butter and add the diced onion. Cook onions until tender, stirring occasionally.
Add coffee, broth, and seasoning and bring to a boil. Reduce heat to simmer and reduce a bit to enhance flavor.
Add beans and heat through.
Transfer all the ingredients to a blender, leaving the small opening partially open to allow steam to escape. Puree until smooth.
Transfer gravy back to the pan to heat, and season to taste.