I decided to surprise my husband and make him a big roasted piece of meat for dinner this sunday. He's a meat and potatoes kind of guy like my father was. And the way to man's heart is often through large hunks of roasted or grilled meat. I chose this recipe after reading Food52 as the choice of a coffee rub was unusual to me. I absolutely love Kona Mountain Coffee and had a few beans lying around so it worked out perfectly. I can't say the coffee rub added much flavor but possibly rubbing the night before might work better for this recipe next time. The coffee rub idea might be a good gimmick that a restaurant would do to get people to order this. I'm certain it would work. The parmesan mashed potatoes were awesome however! I loved how the ratio of cheese to sour cream balanced out very well. That recipe is a keeper. Enjoy!
Serves 6 to 8
- 1 boneless ribeye roast (about 5 pounds)
- 1 1/2 tablespoon whole Kona Mountain coffee beans
- 1 tablespoon black peppercorns
- 1 tablespoon sea salt
- 1 teaspoon dried garlic
- 2 tablespoons butter, for searing
- Take the roast out of the refrigerator and leave it at room temperature for 1 to 2 hours before handling. This is important so that the meat stays tender once cooked. *Note I would probably put the rub on at this point if not the night before next time.
- Preheat oven to 325° F (160° C) and place a rack in the middle of the oven.
- Grind the coffee beans and peppercorns and mix this with the salt and dried garlic. Rub the seasoning all over the roast with your hands.
- Heat a skillet over medium heat for several minutes until very hot. Add the butter and let it melt, coating the whole bottom of the skillet. Carefully add the roast and brown for 1 1/2 minutes on each side, using a pair of tongs to turn it. Do not move it other than to turn it.
- If using an oven-proof skillet, transfer the skillet directly to the oven. Otherwise, transfer the roast to a shallow pan (no deeper than 2 inches, so the heat circulates optimally) previously heated in the oven. Roast the ribeye for 25 minutes per pound. For a 5-pound roast, you’ll want to roast it for about 2 hours and 5 minutes. Roast to medium-rare which is 145F.
- Once done, remove roast from the oven and cover loosely with a sheet of aluminium foil. Let it rest for at least 20 minutes before slicing so as to allow for the juices to settle and redistribute.
Parmesan Mashed Potatoes
- 6 yukon gold potatoes, peeled and cut into quarters
- 1/2 cup butter
- 1/2 cup sour cream
- 1 1/2 cups of parmesan cheese, grated
- salt and pepper to taste
- Fill a large pot with water, add potatoes and boil until fork tender.
- Drain the potatoes and return them to the cooking pot.
- Add in the butter and mash. Then add in the sour cream and parmesan cheese and stir well to combine.
- Season to taste with salt and pepper.