Espresso-Rubbed Prime Rib Roast

08(2)This is a guest post from Autumn Smith, co-founder of PaleoValley.

Do you remember the time you had that amazing meal at your favorite local restaurant? Or, the time you splurged on a sumptuous steak at that 5 star restaurant? Well, you don’t have to break the bank or a sweat. Here’s a recipe you can try that will leave your guests raving.

As someone who has been creating recipes for the past 15 years, I had a slight adjustment transitioning into Paleo, but it was a truly enjoyable experience. I discovered how to take my favorite childhood dishes, and with a few “tweaks” I transformed them into mouth-watering 100% healthy recipes.

The genesis of the dish I am sharing (and one that you definitely need to add to your recipe box) comes from my Paleo Holiday Recipe Book. Last Christmas I really wanted to impress my family with a truly memorable entree that would leave everybody speechless as they savored this delicacy. I knew that my favorite steak recipe would fit the bill. My one caveat was that I wanted to be able to enjoy my family’s company and not feel confined to the kitchen tending sauce pans, sauces, and side dishes.

So here it is…Espresso-Rubbed Prime Rib Roast! It turned out to be the favorite dish of the holiday season, and one which I have had numerous requests to share. Of course, I gave my recipe to them—and now I give it to you!

Servings: 4-6

Cook Time: 2 hours


  • 4 pounds grass-fed prime rib roast
  • 1/3 cup ground decaf coffee
  • 2 tablespoons sea salt
  • 1 tablespoons fresh ground pepper
  • 1/4 vanilla bean, cut in half and seeds scraped


Preheat oven to 450 °F.  Let steak sit at room temperature for 30 minutes.

In a coffee grinder, blend coffee and add to a bowl with sea salt and ground pepper.


Split the vanilla bean and, with your knife, gently scrape the seeds from inside the bean and add it to your bowl. Mix well and liberally coat your steak all over with the seasoning.


Place roast in the oven for 15 minutes then reduce oven temperature to 325 °F and roast for about an 1 1/2 hour longer. For medium-rare the internal temperature should read 125 °F. Add 20 minutes per extra pound.

Remove from oven and let sit for 15 minutes to redistribute juices before carving into thin slices.


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