Nutritional Information

Per Serving ()

Calories	260
Protein	22 g
Fat	16 g

Good source of iron (18% DV) and excellent source of zinc (62% DV), 13% DV sodium

Espresso-Glazed Roast Beef with Rich Balsamic Gravy

The espresso-based rub used in this recipe may seem a bit unusual, but the results are delicious - the coffee enhances the rich beef flavour. If using a Prime Rib (with bone), the roast can take up to 30 to 45 minutes longer to cook. The leftovers will make quick weeknight meals.

4 lb (2 kg)

Beef Premium Oven Roast, boneless (e.g. Rib Eye, Top Sirloin or Rib)

1 tbsp (15 mL)

EACH finely ground regular or espresso coffee, and packed brown sugar

1 tsp (5 mL)

EACH salt and coarsely ground black pepper

1 cup(s) (250 mL)

balsamic vinegar

¼ cup(s) (50 mL)

butter (at room temperature)

4 tsp (20 mL)

all-purpose flour

1 cup(s) (250 mL)

beef broth

Combine rub ingredients (coffee, packed brown sugar, salt and black pepper); rub evenly over beef roast. Place, fat side up, on rack in shallow roasting pan (no water necessary). Insert ovensafe meat thermometer into centre of roast, avoiding fat or bone.

Oven-sear by placing uncovered roast in preheated 450ºF (230ºC) oven for 10 minutes.

Reduce heat to 275ºF (140ºC) Cook until meat thermometer reads 140°F (60ºC) for medium-rare, (approx. 2-1/4 to 2-3/4 hours) or 155ºF (68ºC) for medium (approx.2-1/2 to 3 hours). Remove from oven and transfer to cutting board. Cover loosely with foil and let stand for at least 15 minutes.

Meanwhile, skim fat from pan drippings. Place roasting pan with drippings over medium heat. Stir in vinegar, stirring up any browned bits. Bring to boil and cook for 15 to 20 minutes or until reduced to 1/4 cup (50 mL). Meanwhile, blend butter into flour in small bowl until smooth; set aside. Stir broth into vinegar and gradually whisk in butter mixture until smooth; bring to boil. Reduce heat; simmer 1 minute, stirring constantly. Season to taste. Carve roast into thin slices and serve with gravy.

Recipe Summary

Nutritional Information

Espresso-Glazed Roast Beef with Rich Balsamic Gravy

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