One of my first dates with my boyfriend was to a Justin Bieber concert. Before the concert, he invited me over for one of the best roast beef dinners I’ve ever had. I remember thinking to myself “this guy likes Justin Bieber AND knows how to cook? Jackpot”.
As it turned out, he wasn’t actually a Belieber and doesn’t really cook, but the roast beef recipe is still one of the best. The secret is the addition of coffee to the rub. Just like red wine, coffee is acidic and acts like a spice to enhance the flavor of the meat. The combination is a match made in heaven.
This roast is a show-stopper, and perfect for whomever you’re looking to impress. It reminds us that we should be using our coffee beans in much more than our morning mug. It makes great leftovers too.
Coffee Crusted Roast Beef
Note: if you are feeding a crowd, you will likely need a larger roast. For a 4 to 5 pound roast, you will want to double the spices, including the coffee. The estimated cooking time will give you a roast done to medium. For medium rare, roast for 25 minutes per pound.
1 boneless beef roast of your choice, about 2-3 lbs (I typically use top sirloin roast)
1 ½ tbsps ground coffee beans (I used a dark roast)
1 tbsp black peppercorns, ground
1 tbsp sea salt
1 tsp granulated garlic
2 tbsps butter, for cooking
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. This will help keep the meat tender once cooked.
- Place a rack in the middle of the oven and preheat the oven to 325 degrees F.
- Combine the ground coffee beans, peppercorns, salt and garlic. Pat the meat dry with a paper towel. Rub the seasoning all over the roast, including the ends.
- In a Dutch oven or oven-proof skillet, heat the butter over medium heat. Carefully add the roast and brown for 2 to 3 minutes on each side, and the ends, using tongs to turn it. Do not move the roast other than to turn it.
- Transfer the pot or skillet to the oven and allow it to roast about 30 minutes per pound, or until it reaches an internal temperature of 160 degrees F. For a 3-pound roast, you’ll want it in the oven for about an hour and a half. For medium rare, you’ll want an internal temperature of 145 degrees F; well-done is 170 degrees F.
- Once done, remove roast from the oven and cover loosely with a sheet of aluminum foil. Let it rest for at least 15 minutes before slicing to allow the juices to settle and redistribute. Remove the strings before serving, and enjoy!
What do you think?