Espresso-Crusted Beef Roast
- 1 ( 4 to 6 lbs) rib eye roast – small end
- 1 Tbsp. ground espresso coffee beans
- 1 Tbsp. packed brown sugar
- 1 tsp. salt
- 1 tsp. coarse grind black pepper
- 1 c. balsamic vinegar
- 1/4 c. butter, at room temperature
- 4 tsp. all-purpose flour
- 1 c. ready-to-serve beef broth
- 1/4 tsp. coarse grind black pepper
Heat oven to 350° F.
Combine rub ingredients; press evenly onto 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 oven 1 3/4 to 2 hours for medium rare; 2 to 2 1/2 hours for medium.
Remove roast when thermometer registers 125° F for medium rare; 150° F for medium. Transfer roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes. Skim fat from drippings; reserve drippings in pan.
Meanwhile bring vinegar to boil in same pan meat roasted in so all the drippings get used; cook over medium heat 20 minutes or until reduced to 1/4 cup. Mix butter and flour in small bowl until smooth. Add broth 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.
Yield: 8 servings
Total Time: 2 1/4 to 3 hours
Recipe courtesy of Barbara Tenney.