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.
Coffee-Rubbed Roast
Recipe By Michal Frischman
- Cooking and Prep: 1 h 45 m
- Serves: 8
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No Allergens
Ingredients (11)
Coffee-Rubbed Roast
Sommelier Suggests
Start Cooking
Make the Roast
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Preheat oven to 425°F (220°C).
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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.
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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.
Note:
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.
Credits
Photography: Hudi Greenberger
Styling: Janine Kalesis
Food and prep: Rachel Mintz
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I would add some chicken or vegetable stock to the bottom and reheat with that liquid. Also, if you reheat it uncovered, it should also produce some liquid. -
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Look up a "meat temperature" chart because it depends on what size piece of meat you use.
Where can I find the "meat temperature chart? Can you put a link in the answer? Thx
Here's a great chart https://www.thespruceeats.com/meat-temp-chart-and-safety-tips-3056800
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Sure, you may need to adjust cooking time
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Yes- both work :)
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Yes, keep it uncovered. I would suggest getting a meat thermometer and therefore you can ensure that the inside is at the doneness that you and your family like.
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We are so happy to hear that you enjoy this recipe!
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An easy to make winner
We had this during Pesach, and it was probably my most successful new dish for the Chag this year. Easy preparation is an absolute requirement for me, and this fit that bill and was yummy and juicy. Highly recommend it for all year.Replies:
We are so happy to hear that this dish was your biggest hit during Pesach! Thank you for sharing your feedback :)
I'm so happy you enjoyed!! It's a family favorite around here too :) -
Medium well
My family doesn't like meats to be medium rare. How long should I bake this roast to make it medium well?
Please
Log in to post a review How'd it turn out? Write a review.
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Replies:
I would add some chicken or vegetable stock to the bottom and reheat with that liquid. Also, if you reheat it uncovered, it should also produce some liquid.
-
Replies:
Look up a "meat temperature" chart because it depends on what size piece of meat you use.
Where can I find the "meat temperature chart? Can you put a link in the answer? Thx
Here's a great chart https://www.thespruceeats.com/meat-temp-chart-and-safety-tips-3056800
-
Replies:
Sure, you may need to adjust cooking time
-
Replies:
-
Replies:
Yes- both work :)
-
Replies:
Yes, keep it uncovered. I would suggest getting a meat thermometer and therefore you can ensure that the inside is at the doneness that you and your family like.
-
Replies:
We are so happy to hear that you enjoy this recipe!
-
An easy to make winner
We had this during Pesach, and it was probably my most successful new dish for the Chag this year. Easy preparation is an absolute requirement for me, and this fit that bill and was yummy and juicy. Highly recommend it for all year.Replies:
We are so happy to hear that this dish was your biggest hit during Pesach! Thank you for sharing your feedback :)
I'm so happy you enjoyed!! It's a family favorite around here too :)
Please
Log in to ask a question Write your question here
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Medium well
My family doesn't like meats to be medium rare. How long should I bake this roast to make it medium well?
