Serves a Crowd
Coffee-Rubbed Ribeye Roast
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Ben J. March 17, 2023
A delicious dish - but a ridiculous expensive piece of meat ($180 in NYC bone-in to get down to 5lbs bone out.). Save it for very special occasions.
katkathryn December 26, 2019
I liked the rub, but wow!...25 minutes per pound was overkill. I had an 9 lb roast and only cooked for 3.5 hours because I like rare, and it was like a hcckey puck. Ruined Christmas dinner. :-(
Hazel S. December 13, 2014
The dried garlic the recipe is calling for is found in the spice aisle of your local market. It is call "powerded garlic" or you could use grandulated garlic. Here in the States, it is just pure garlic, but to be sure, check the label. Hope this helps!
FAL December 11, 2014
The recipe looks terrific and not many ingredients to deal with either. I would appreciate clarification on one of the ingredients, however. I know what a head of garlic is...i know that garlic powder is, but i have never heard of 'dried garlic' and don't think i have ever seen it in any local market. Would you kindly advise whether this is something in the spice aisle or with fresh produce or if it is perhaps something that one purchases in what are called 'ethnic' stores. Thank you in advance.
Laura415 December 12, 2014
My 2 cents: You can probably get away with using different types of garlic. The reason for choosing granulated or dried garlic is probably because fresh garlic has a tendency to burn so dried might be better for that problem. I have some fantastic super garlicky infused salt so I would probably use that combining the salt and garlic into one measurement of 1 tablespoon. The only thing I would be careful of is using garlic powder that has other ingredients and fillers in it. You want your garlic flavorings free from weird additives.
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