Espresso Crusted Roast

· 1 beef rib eye roast, small end, 4 to 6 pounds

Marinade and/or Sauce:

· 1/4 teaspoon coarse grind black pepper

· 1 cup balsamic vinegar

· Balsamic Sauce:

· 1/4 cup butter, at room temperature

· 4 teaspoons all-purpose flour

· 1 cup ready-to-serve beef broth

Seasoning:

· Espresso Rub:

· 1 tablespoon ground espresso coffee beans

· 1 tablespoon packed brown sugar

· 1 teaspoon salt

· 1 teaspoon coarse grind black pepper

1. Heat oven to 350 degrees F. Combine rub ingredients; press evenly onto beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350 degree F oven for 1 3/4 to 2 hours for medium rare; 2 to 2 1/2 hours for medium doneness.

2. Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 for medium rare; 160 for medium.) Skim fat from drippings; reserve drippings.

3. Meanwhile bring vinegar to a boil in small nonreactive saucepan; cook over medium heat 20 minutes or until reduced to 1/4 cup. Mix butter and flour in small bowl until smooth. Add broth, reserved drippings and pepper to pan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute; stirring constantly. Keep warm. Carve roast into thin slices. Serve with sauce. Makes 6 to 8 servings.

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