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1
For the brine: In a large bowl, add the water, salt, and coffee.
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2
Stir to dissolve the salt and add the rib roast.
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3
If the liquid does not cover all of the meat, flip the roast halfway through the marinating time.
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4
Or, consider pouring the marinade into a large plastic bag, adding the rib roast, and then sealing tightly so that the roast is completely surrounded by the brine.
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5
Refrigerate for 8 hours or overnight.
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6
Preheat the oven to 325 degrees F.
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7
For the rub: In a small bowl, mix together the brown sugar, sage, paprika, parsley, garlic powder, white pepper, bread crumbs, coffee grounds, salt, and a nice grind or two of freshly ground black pepper.
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8
Remove the roast from the refrigerator and discard the brining liquid.
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9
Pat the roast dry with a paper towel.
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10
Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh.
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11
Let it rest on the counter to come to room temperature, about 1 hour.
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12
Place in a roasting pan and put it in the oven.
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13
Cook until medium-rare, 125 degrees F, about 1 hour and 40 minutes.
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14
Remove from the oven and cover lightly with aluminum foil while the meat rests, 15 minutes.
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15
Slice between the ribs and serve.
