Serves 10

  • 1 5-rib prime rib roast
  • 2 tbsps. sweet mustard
  • 1 tsp. espresso coffee
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 1 tbsp. oregano
  • 2 tsps. ground coffee
  • 1 tsp. cocoa powder
  • ½ tsp. ground cloves


  • Trim the fat with a boning knife and clean the bones by cutting off the piece of meat (bella vista presentation) and the excess fat.
  • Add the mustard and the espresso coffee and mix. Combine ground coffee, cocoa powder and spices and whisk them.
  • Rub the mustard and coffee over the roast and add the spices mixture evenly.
  • Place the roast on a grill in a roasting pan and bake at 150°C (300°F).
  • Remove when the prime rib roast has reached the internal temp of 56°C (130°F).
  • Let the roast rest, carve it up and serve with tufts of curly parsley.