Coffee-Rubbed Roast

5

(3)

• 

• Cooking and Prep: 1 h 45 m
• Serves: 8
• No Allergens

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.

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Ingredients (11)

Coffee-Rubbed Roast

• 1 (3- to 4-lb./1- and- 1/2- to 2-kg.) French roast

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 3 tablespoons coffee granules (see note)

• 1 tablespoon sugar

• 3 tablespoons brown sugar

• 1 tablespoon onion soup mix

• 1 tablespoon garlic powder

• 2 tablespoons paprika

• 1 tablespoon salt

• 1 teaspoon pepper

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Start Cooking

Make the Roast

1. Preheat oven to 425°F (220°C).

2. 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. 

3. 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