Beef Ancho Expresso

 

                Accompany this roast with a good pan of mushrooms and onions lightly deglazed with balsamic vinegar. A perfect combination!

8 servings

Ancho-espresso seasoning

60 ml brown sugar

30 ml ancho chili powder (Ancho chili is actually a dried poblano pepper)

30 ml espresso coffee, finely ground

5 ml garlic powder

5 ml onion powder

5 ml salt

1 ml ground coriander

5 ml ground black pepper

For the beef

1 prime rib roast of 2 kg

30 ml vegetable oil

125 ml red wine

125 ml water

In a bowl, combine all the seasoning ingredients; rub the piece of meat with the mixture to ensure that the spices penetrate the flesh.

Place in a container, cover and refrigerate for 2 hours; Temper the meat for 30 minutes before putting it in the oven.

Place roast in a baking dish and drizzle with vegetable oil; pour the red wine and water into the bottom of the dish.

Bake for 15 minutes in a 450F (230C) oven; reduce oven temperature to 300F (150C) and continue cooking for 1 hour.

Cover with foil and let the meat rest for 10 minutes before serving.

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