A special roast for special
friends. Make it a company-special dinner with a vegetable medley,
roasted Yukon gold potatoes, crusty rolls and butter.
Espresso-Crusted
Beef Roast
- 1 (4 to 6 pound) ribeye
roast, small end
- Espresso Rub:
1 tablespoon ground espresso coffee beans
1 tablespoon packed brown sugar
1 teaspoon salt
1 teaspoon coarse grind black pepper
Balsamic Sauce:
1 cup balsamic vinegar
1/4 cup butter, at room temperature
4 teaspoons all-purpose flour
1 cup ready-to-serve beef broth
1/4 teaspoon coarse grind black pepper
- Heat oven to 350ºF.
- 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 doneness.
- Remove roast when thermometer
registers 135ºF for medium rare; 150ºF for medium.
Transfer roast to carving board; tent loosely with foil. Let
stand 15 to 20 minutes. Skim fat from drippings; reserve drippings.
- Meanwhile bring vinegar
to 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 8 to 10 servings.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
