Coffee-Rubbed Ribeye Roast Recipe on Food52 (2024)

Serves a Crowd

by: Mylittlejarofspices

March19,2014

4.3

10 Ratings

  • Cook time 3 hours
  • Serves 6 to 8

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Author Notes

When organic Peruvian coffee beans meet Argentinian-raised prime ribeye, you get a deep-flavored roast that everyone will rave about. —Mylittlejarofspices

Test Kitchen Notes

WHO: Mylittlejarofspices works for a social impact consulting firm in Peru.
WHAT: A new way to use your coffee beans and a new roast for your holiday table.
HOW: Coat a ribeye with a mixture of ground coffee beans and peppercorns, salt, and dried garlic. Sear it on the stovetop, then bake in the oven for 25 minutes per pound. Remember to let it rest before slicing.
WHY WE LOVE IT: This roast reminds us that we should be using our coffee beans in so much more than just our morning mug. We’re serving this, medium rare, for future holiday dinners and beyond. —The Editors

  • Test Kitchen-Approved
Ingredients
  • 1 boneless ribeye roast (about 5 pounds)
  • 1 1/2 tablespoonswhole organic coffee beans
  • 1 tablespoonblack peppercorns
  • 1 tablespoonsea salt
  • 1 teaspoondried garlic
  • 2 tablespoonsbutter, for cooking
Directions
  1. 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.
  2. Preheat oven to 325° F (160° C) and place a rack in the middle of the oven.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Tags:

  • Rub
  • American
  • Coffee
  • Beef
  • Bean
  • Serves a Crowd
  • Slow Cooker
  • Father's Day
  • Easter
  • Passover
  • Mother's Day
  • Gluten-Free

See what other Food52ers are saying.

  • [emailprotected]

  • foodskop

  • Texdan

  • Hazel S. Smith

  • FAL

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10 Reviews

Ben J. March 17, 2023

A delicious dish - but a ridiculous expensive piece of meat ($180 in NYC bone-in to get down to 5lbs bone out.). Save it for very special occasions.

katkathryn December 26, 2019

I liked the rub, but wow!...25 minutes per pound was overkill. I had an 9 lb roast and only cooked for 3.5 hours because I like rare, and it was like a hcckey puck. Ruined Christmas dinner. :-(

[emailprotected] December 20, 2019

Can you use a bone in ribeye roast if you can't get a boneless?

foodskop March 5, 2016

what should the final temperature of the roast be internally when it's done?

Texdan January 4, 2016

A winner!

Hazel S. December 13, 2014

The dried garlic the recipe is calling for is found in the spice aisle of your local market. It is call "powerded garlic" or you could use grandulated garlic. Here in the States, it is just pure garlic, but to be sure, check the label. Hope this helps!

FAL December 11, 2014

The recipe looks terrific and not many ingredients to deal with either. I would appreciate clarification on one of the ingredients, however. I know what a head of garlic is...i know that garlic powder is, but i have never heard of 'dried garlic' and don't think i have ever seen it in any local market. Would you kindly advise whether this is something in the spice aisle or with fresh produce or if it is perhaps something that one purchases in what are called 'ethnic' stores. Thank you in advance.

Laura415 December 12, 2014

My 2 cents: You can probably get away with using different types of garlic. The reason for choosing granulated or dried garlic is probably because fresh garlic has a tendency to burn so dried might be better for that problem. I have some fantastic super garlicky infused salt so I would probably use that combining the salt and garlic into one measurement of 1 tablespoon. The only thing I would be careful of is using garlic powder that has other ingredients and fillers in it. You want your garlic flavorings free from weird additives.

Shan2218 December 9, 2014

Try adding in a bit of ground chipotle, trust me on that one!

cratecooking December 8, 2014

This is SO good and so simple. Bravo!

Coffee-Rubbed Ribeye Roast Recipe on Food52 (2024)
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