When you're spending this much money on a cut of meat, you want to let it shine with simple but exciting seasonings. Blend coffee, bourbon, and brown sugar for a dark, thick rub that forms a crackly crust. Offset the roast's richness with a refreshing watercress or arugula salad.
1 4-rib beef rib roast (8 to 10 lbs.), fat trimmed to 1/4 in.*
1/3 cup espresso-ground dark-roast coffee beans, such as Illy
3 tablespoons light or dark brown sugar
2 tablespoons bourbon
1 tablespoon kosher salt, divided
1 teaspoon coarsely ground pepper
1/2 pound shallots (7 or 8 medium), unpeeled
COFFEE CREAM GRAVY
1/2 cup beef broth
1/2 cup whipping cream
1 tablespoon bourbon
1 teaspoon espresso-ground dark-roast coffee beans, such as Illy
Kosher salt to taste
How to Make It
Prepare beef: Pat meat dry. Blend coffee, brown sugar, bourbon, 2 tsp. salt, and the pepper. Rub all over and into meaty parts of roast. Set, bone side down, on a rimmed baking sheet and chill, uncovered, at least 1 and up to 2 days.
Preheat oven to 450°. Pat roast dry, removing any excess rub, and sprinkle all over with remaining 1 tsp. salt.
Put a V-shaped rack in a roasting pan and add shallots beneath rack. Set roast, bone side down, in rack. Roast 30 minutes, then reduce oven temperature to 350° and roast another 30 minutes. Remove shallots with tongs and let cool. Keep roasting beef until an instant-read thermometer inserted into center of thickest part reaches 130° for medium-rare, 1 to 1 3/4 hours longer. Lift to a cutting board and let rest 30 to 40 minutes, loosely tented with foil.
Make gravy: Trim tops from shallots and squeeze soft insides into a blender. Add broth, cream, bourbon, and coffee and whirl until smooth.
Pour off and discard all but about 1 tbsp. fat from pan and scrape out anything that looks burned. Set on stovetop and pour gravy into pan. Cook over medium-high heat, scraping up browned bits, until gravy thickens slightly and turns a nutty brown, 2 to 3 minutes. Season with salt and strain into a serving bowl.
Snip twine from roast, and lift meat from bones. Slice meat 1/3 to 1/2 in. thick and cut between bones. Serve with Coffee Cream Gravy.
*For easy carving, ask the butcher to cut the meat from the bones and tie them back together for roasting.
Wine pairing: Rib roast calls for a firmly structured, dark-fruited red like Pepper Bridge 2012 Cabernet Sauvignon (Walla Walla Valley; $60). Layers of intriguing leather, tobacco, and spice set off black currant; florals wrap around gripping tannins.
Note: Nutritional analysis is per serving, with 1 tbsp. gravy.
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Thought it would taste of too much coffee but I was wrong. The melding of the rub flavors accentuated, but did not overpower the flavor of the roast. Everyone "loved it."However, I disagree strongly with the 130 degree temperature. Carryover cooking takes it into the realm of dreaded (for me and most of my companion eaters) medium. Better to pull at 125 degrees but my preference is for 123-24 degrees. Those who crave medium are politely shown the microwave to finish to their liking. Medium beef for me is more likely an accident than a destination.Bob Z
I typically do not knock any off however this recipe mentions removing excess. Since the coffee is so strong I am curious if you just left it all on or patted any off. Thanks for sharing your tips, I would've been p.o.ed if mine got to medium 😊
Tasty, Coffee doesn't overpower
Made this today. Followed recipe with no substitutions. Everyone enjoyed!
Most delicious coffee rub ever!
Delicious and can be used on steaks or any beef.
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