AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: Quiggs on January 04, 2009, 05:42:11 pm
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My father-in-law sent this to me for the "oh crap it's cold out" oven cooking. The roast he uses is actually a three bone in rib eye.
Ancho Coffee Dry Rub
1/2 c. salt
1/2 c brown sugar
1/4 c. ancho chili powder
1/4 c. espresso grind coffee(very fine grind)
1/4 c. granulated garlic
1/4 c. ground black pepper
Mix all together and rub all surfaces. Do 24 hours before roasting and put in refer. About 1/4 of the rub recipe is plenty. The rub can also be used on pork.
Fool Proof Rare Roast Beef
Sprinkle salt, pepper, or your favorite rub (or above recipe) on beef roast (2 - 4 ribs). Place in preheated oven at 375 degrees for exactly one hour. Turn off oven, but DO NOT OPEN door to oven. This may be done hours ahead of serving.
#1. Do not open oven door until you have completed step #2.
#2. Before serving, set oven to 300 degrees and reheat:
2 rib roast: 25 minutes
3 rib roast 35 minutes
4 rib roast 40 minutes
We find a 2 rib roast(3-12 to 4-1/2 lbs.) is plenty for the two of us, with left overs.
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Sounds tasty to me. Wish I had some right now..
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Does sound interesting. Don't get any bitterness from the espresso?
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He says no, and if you look at recipe you only use about 1/4 of dry rub recipe on each roast. One of the best steaks I ever tasted locally had a coffee gravy that was to die for!
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Froth some milk to compliment the expresso...........
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I love ancho chile powder but I am with Dean I would be a little nervous about how the coffee would taste. But I would still try it!! ;D
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I have used ground coffee many times, including rubs and seasoning for the grill. The coffee, used sparingly, lends a nice earthy, nutty flavor. The bitterness is mild and ancho chiles have a bitterness, but enough to add character without overpowering.
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I also remember my Grandma using coffee in most of her gravies back in the day. She said the same thing as Bear about "nutty flavor".
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I also remember my Grandma using coffee in most of her gravies back in the day. She said the same thing as Bear about "nutty flavor".
That's called Red Eye Gravy, right?