Espresso-Ancho Chili Rubbed Prime Rib
Breville Test Kitchen

Breville Test Kitchen

Espresso-Ancho Chili Rubbed Prime Rib

the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 day 4 hrs total time

20 mins active time


Serves 6-8



  • 3-bone prime rib, 6–7½ pounds  icon
    1 x 3-bone prime rib, 6–7½ pounds


  • kosher salt icon
    2 tbsp kosher salt
  • ground espresso icon
    5 tsp ground espresso
  • ancho chili powder icon
    1½ tbsp ancho chili powder
  • ground cumin icon
    1 tsp ground cumin
  • ground coriander icon
    1 tsp ground coriander
  • garlic powder icon
    1½ tsp garlic powder
  • onion powder icon
    1 tsp onion powder

Red wine and herb jus

  • dry red wine icon
    1 cup dry red wine
  • low-sodium or unsalted beef broth icon
    2 cups low-sodium or unsalted beef broth
  • finely chopped fresh thyme icon
    1 tsp finely chopped fresh thyme
  • finely chopped fresh rosemary icon
    1 tsp finely chopped fresh rosemary
  • kosher salt icon
    Kosher salt
  • freshly ground black pepper icon
    Freshly ground black pepper


  • 1Combine rub ingredients in a small bowl.
  • 2Rub the entire roast with the spice mixture, lifting the roast from the bones to apply to the underside. Place roast back on the bones and secure with butcher twine between each bone. Place roast in a large bowl and place in the refrigerator, uncovered, for 24–48 hours.
  • 32–3 hours before roasting, remove roast from the refrigerator and allow it to come up to room temperature. Place the roast, bones down, in the roasting pan.
  • 4Insert wire rack in rack position 8. Select ROAST/300°F/SUPER CONVECTION/2 hours and press START to preheat oven.
  • 5Once preheated, place the roast in the oven and cook until an instant-read thermometer reads 110°F for medium-rare and 120°F for medium. Check the temperature after about 1 hour and 45 minutes. If roast has not reached desired temperature, continue cooking until temperature is reached. Do not overcook, as the temperature of the roast will continue to rise during resting.
  • 6Transfer roast to a platter, loosely cover with foil and let rest for 30–60 minutes.
  • 7While the roast is resting, prepare the jus. Drain off all but 2 tablespoons of fat from the roasting pan. Place the pan on 2 burners set to medium-high heat. Add red wine to deglaze the pan and cook, stirring up the browned bits, until the wine has reduced by half. Add broth and again allow the liquid to reduce by half. Pour in any accumulated juices from the resting roast, add thyme and rosemary, and season with salt and pepper to taste. Remove from heat and pour into a gravy bowl.
  • 8Place roast on a cutting board. Cut and remove butcher’s twine, and remove the ribs. Slice the roast and serve with jus drizzled over or passed on the side. Slice and serve the ribs if desired.
    Tip: Ask your butcher to separate the rib bones from the roast.
Main course
Dairy Free

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