Coffee-rubbed meats are really trendy these days, and I usually fall into the camp of those who roll their eyes and think trends are overrated. When I finally gave in to see what the hype was all about, I was pleasantly surprised! The coffee adds a real depth to the roast and plays really nicely off the smokiness of the other spices. Use whatever coffee you like best, but if you don’t want a very overt coffee flavor, I would go with a light or medium roast.
Preheat oven to 425°F (220°C).
Rub the roast all over with olive oil. Combine all spices and liberally coat all sides of the roast so it makes a thick crust.
Bake uncovered for 25 minutes or until browned, then reduce the heat to 300°F (150°C) and continue to bake for an hour to an hour and a half, or until the internal temperature of the meat is about 145°F (60°C) for medium rare.
I prefer to use Elite instant coffee, which is a fine powder, for this recipe, so I don’t find myself with a mouthful of coffee grounds.
Photography: Hudi Greenberger
Styling: Janine Kalesis
Food and prep: Rachel Mintz