If it’s your turn to host the holiday meal, you may wish to try this espresso-crusted beef ribeye roast, as a variation on a classic beef roast. It’s a pleasingly easy entree to make, but it’s still impressive to serve.
The coffee seasoning rub will give the roast its mouthwatering, crusty appearance without much effort on the cook’s part. Once it’s in the oven, of course, no attention is needed.
The rub that works the magic starts with ground coffee beans, brown sugar, salt and pepper. As the roast cooks, the rub forms a dark, caramelized crust. If you like, the pan drippings can be made into a complementary sauce for the roast.
The ribeye roast is boneless, and easy enough to carve for you to do it at the table with confidence.
Round out the menu with garlic mashed potatoes and a vegetable medley such as baby carrots, green beans and wax beans. For dessert: perhaps chocolate cake served with a scoop of eggnog ice cream, drizzled with coffee liqueur.
Espresso-crusted beef roast with balsamic sauce
1beef ribeye roast, small end, 4 to 6 pounds
For the espresso rub:
1tablespoon ground espresso coffee beans
1tablespoon packed brown sugar
1teaspoon salt
1teaspoon coarse grind black pepper
For the balsamic sauce:
1cup balsamic vinegar
1/4cup butter, at room temperature
4teaspoons all-purpose flour
1cup ready-to-serve beef broth
1/4teaspoon coarse grind black pepper
Heat oven to 350 degrees. Combine rub ingredients; press evenly onto beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350-degree oven 13/4 to 2 hours for medium rare; 2 to 21/2 hours for medium doneness.
Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.) Skim fat from drippings; reserve drippings.
Meanwhile, bring vinegar to a boil in small nonreactive saucepan; cook over medium heat 20 minutes or until reduced to 1/4 cup. Mix butter and flour in small bowl until smooth. Add broth, reserved drippings and pepper to pan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Keep warm. Carve roast into thin slices. Serve with sauce.
Makes 6 servings. Per serving, using ribeye: 624 cal., 43 g pro., 10 g carbo., 46 g fat, 709 mg sodium, 162 mg chol.
Recipe for AP courtesy Cattlemen’s Beef Board and National Cattlemen’s Beef Association
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
