(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BEEF ROAST RECIPES >>>>> >  Rib Eye Roast, Espresso Crust


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



This company special entree requires little attention once it's in the oven and is perfect with roasted vegetables and a wild rice blend.
Makes 6+ servings.


    • 1 beef rib-eye roast, 5-6 Ibs.

    Espresso Crust
    • 1 tbsp. freshly ground espresso beans
    • 1 tbsp. firmly packed light brown sugar
    • 1 tsp. sea salt
    • 1 tsp. coarsely ground black pepper

    Balsamic Glaze
    • 1 cup balsamic vinegar
    • 1 cup beef broth
    • 1/4 tsp. coarsely ground black pepper
    • 1/4 cup unsalted butter, room temperature
    • 4 tsp. unbleached, all-purpose flour


Heat oven to 350 degrees. Place roast in a shallow roasting pan.

For the Espresso Crust:
Combine crust ingredients in a small bowl; cover and set aside until ready to use.

For the Balsamic Glaze:
In a small saucepan, bring the vinegar to a boil and cook over medium heat until reduced to 1/4 cup (this will take 15 to 25 minutes). Add the broth and pepper to the reduced balsamic.

Make a paste with the butter and flour in a small bowl. Slowly whisk the butter paste into the vinegar reduction and broth until smooth. Bring to a boil, then reduce heat and simmer for 1 minute, stirring constantly. Remove from heat and keep warm.

Press Espresso Crust evenly onto roast and place on a rack in oven. Roast uncovered for 1 3/4 to 2 hours for medium rare and 2 1/2 hours for medium doneness. Remove roast when a thermometer registers 135 degrees for medium rare, 150 degrees for medium. (Once out of the oven, the roast's internal temperature will continue to rise by about 10 degrees.) Transfer meat to a carving board, tent loosely with foil, and allow to stand for 20 minutes.

When ready to serve, carve roast into thin slices and serve with a drizzle of the Balsamic Glaze.

Chef's Notes

About - Have our meat department cut you the perfect rib-eye roast. . . and savor those natural flavors!
How to Do It - The suggested cooking times are merely a guide—the only accurate measure for doneness is a meat thermometer. Begin checking after 75 percent of the suggested time has passed.


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages