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A special roast for special friends. Make
it a company-special dinner with a vegetable medley, roasted
Yukon gold potatoes, crusty rolls and butter.
- 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
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
Makes 8 to 10 servings.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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