Coffee Brown-Sugar Bourbon Rib Roast

• Meat

  • 1 Beef

• Produce

  • 1/2 lb Shallots

• Canned Goods

  • 1/2 cup Beef broth

• Condiments

  • 1 lb Coffee cream gravy

• Baking & Spices

  • 3 tbsp Brown sugar, light or dark
  • 1 1/3 tbsp Kosher salt
  • 1 tsp Pepper, coarsely ground

• Drinks

  • 1/3 cup Espresso

• Dairy

  • 1/2 cup Whipping cream

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

Found on myrecipes.com

Description

Directions

• 1. Prepare beef: Pat meat dry. Blend coffee, brown sugar, bourbon, 2 tsp. salt, and the pepper. Rub all over and into meaty parts of roast. Set, bone side down, on a rimmed baking sheet and chill, uncovered, at least 1 and up to 2 days. 2. Preheat oven to 450°. Pat roast dry, removing any excess rub, and sprinkle all over with remaining 1 tsp. salt. 3. Put a V-shaped rack in a roasting pan and add shallots beneath rack. Set roast, bone side down, in rack. Roast 30 minutes, then reduce oven temperature to 350° and roast another 30 minutes. Remove shallots with tongs and let cool. Keep roasting beef until an instant-read thermometer inserted into center of thickest part reaches 130° for medium-rare, 1 to 1 3/4 hours longer. Lift to a cutting board and let rest 30 to 40 minutes, loosely tented with foil. 4. Make gravy: Trim tops from shallots and squeeze soft insides into a blender. Add broth, cream, bourbon, and coffee and whirl until smooth. 5. Pour off and discard all but about 1 tbsp. fat from pan and scrape out anything that looks burned. Set on stovetop and pour gravy into pan. Cook over medium-high heat, scraping up browned bits, until gravy thickens slightly and turns a nutty brown, 2 to 3 minutes. Season with salt and strain into a serving bowl. 6. Snip twine from roast, and lift meat from bones. Slice meat 1/3 to 1/2 in. thick and cut between bones. Serve with Coffee Cream Gravy. *For easy carving, ask the butcher to cut the meat from the bones and tie them back together for roasting. Wine pairing: Rib roast calls for a firmly structured, dark-fruited red like Pepper Bridge 2012 Cabernet Sauvignon (Walla Walla Valley; $60). Layers of intriguing leather, tobacco, and spice set off black currant; florals wrap around gripping tannins. Note: Nutritional analysis is per serving, with 1 tbsp. gravy.

Nutrition