• 1 Starview Northern White Cedar Grilling Plank:
  • 6 bottles Mill St. Coffee Porter:
  • 6lbs prime rib roast:
  • 2 tbsp. Balsamic vinegar:
  • 1/2 cup Montreal-style steak spice
  • 1/2 cup Molasses
  • 2 tbsp. Dijon mustard
  • 6 cloves garlic minced
  • 2 tbsp. chopped frosh thyme
  • 2 green onions minced


  • Place roast in large roasting pan or bag; pour 2 bottles of porter over meat. Cover and refrigerate, allowing meat to marinate for 4 to 6 hours or overnight, turning occasionally to ensure even marinating.
  • Place Starview Northern White Cedar Grilling Plank in a bin large enough so the plank lays flat on the bottom of bin. Pour in 2 bottles of porter, soak plank for 4 hours minimum, turning once to ensure entire plank is soaked.
  • Coarsely grind coffee beans. (I use a mortar and pestle to grind my beans for this recipe so the beans are not ground too fine. If using a coffee grinder, I recommend pulsing the beans to keep the consistency coarse.)
  • In a bowl combine coarsely ground coffee beans, 1/2 cup porter, balsamic vinegar, steak spice, molasses, mustard, garlic, thyme and green onion.
  • Remove meat from marinade, discarding leftover marinade. Rub roast all over with coffee porter mixture, pushing the seasoning into the meat so it adheres. Place foil drip pan under grill rack of grill and above the burners. Pour 4 cups of water into roasting pan.
  • Preheat grill to 450 F. Place soaked plank on grill for 5 minutes or until it starts to crackle and smoke. Place seasoned roast for 1-1/4 to 1-1/2 hours for medium doneness. (Approximately 20 minutes per pound, basting occasionally with porter. Check if you need to add a little more water to the drip pan to keep things moist in your grill.)
  • Once the prime rib is done, remove from grill, loosely cover with foil and let rest for 10 minutes before carving. Serve with prepared horseradish
  • Serves 6 to 8

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