Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Rib Roast With Espresso Rub https://www.metro.ca/userfiles/image/recipes/rosbif-cotes-espresso-4244.jpg PT05M PT2H45M PT3H00M
Combine brown sugar, coffee, salt and pepper and rub mixture over the meat. Place the roast, fat-side-up, on a rack in a roasting pan. Cook, uncovered in a 325°F (160°F) oven to desired doneness. For medium doneness, allow 25 minutes per pound (55 min/kg), or until meat thermometer registers an internal temperature of 155°F (68°C). Remove roast to cutting board; tent with foil for 10-15 minutes.The roast will keep hot for some time, and the juices will settle, leaving the roast firmer and easier to carve. This resting time will give you lots of time to make the gravy. Always carve beef across the grain for maximum tenderness and flavour. Gravy Heat the roast drippings right in the roasting pan over medium-high heat. Add 2 cups (500 mL) beef stock or broth and stir up any browned bits from the bottom of the pan. To thicken, gradually stir in a mixture of equal parts of cornstarch and cold water. (Note: 1 Tbsp. /15 mL cornstarch will thicken 1 cup/250 mL stock.) Heat and stir until boiling and thickened. If you like, finish the gravy to taste with a splash of balsamic vinegar, red wine or whipping cream and strain.
10
4-6 lb (2-3 kg) rib roast 1 Tbsp. (15 mL) brown sugar 1 Tbsp. (15 mL) finely ground espresso or regular coffee (not instant) 1 tsp. (5 mL) Salt 1 tsp. (5 mL) pepper
Rib Roast  With Espresso Rub

Rib Roast With Espresso Rub

Rate this recipe
6 Votes
  • Lactose-free
10
servings
0:05
Preparation
2:45
COOKING
3:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4-6 lb
    (2-3 kg)
    rib roast
  • 1 Tbsp.
    (15 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    finely ground espresso or regular coffee (not instant)
  • 1 tsp.
    (5 mL)
    Salt
  • 1 tsp.
    (5 mL)
    pepper
Imprimer ma sélection

Preparation

Combine brown sugar, coffee, salt and pepper and rub mixture over the meat. Place the roast, fat-side-up, on a rack in a roasting pan. Cook, uncovered in a 325°F (160°F) oven to desired doneness. For medium doneness, allow 25 minutes per pound (55 min/kg), or until meat thermometer registers an internal temperature of 155°F (68°C). Remove roast to cutting board; tent with foil for 10-15 minutes.The roast will keep hot for some time, and the juices will settle, leaving the roast firmer and easier to carve. This resting time will give you lots of time to make the gravy. Always carve beef across the grain for maximum tenderness and flavour.

Gravy

Heat the roast drippings right in the roasting pan over medium-high heat. Add 2 cups (500 mL) beef stock or broth and stir up any browned bits from the bottom of the pan. To thicken, gradually stir in a mixture of equal parts of cornstarch and cold water. (Note: 1 Tbsp. /15 mL cornstarch will thicken 1 cup/250 mL stock.) Heat and stir until boiling and thickened. If you like, finish the gravy to taste with a splash of balsamic vinegar, red wine or whipping cream and strain.

Source : Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.