RIB-EYE ROAST WITH AN ESPRESSO CRUST
Courtesy of Bev Shaffer:  Mustard Seed Market and Cafe Natural Foods Cookbook

Ingredients
1 beef rib-eye roast, 5-6 pounds, ideally grass-fed beef

Espresso Crust
1 tablespoon freshly ground espresso beans
1 tablespoon firmly parcked light brown sugar
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

Balsamic Glaze
1 cup balsamic vinegar
1 cup beef broth
1/4 teaspoon coarsely ground black pepper
1/4 cup unsalted butter, room temperature
4 teaspoons unbleached, all-purpose floour

Instructions
Heat oven to 350 degrees.  Place roast in a shallow roasting pan.

For the Espresso Crust:  Combine crust ingredients in a small bowl; cover and set aside until ready to use.

For the Balsamic Glaze:  In a small saucepan, bring the vinegar to a boil and cook over medium heat until reduced to 1/4 cup (this will take 15 to 25 minutes).  Add the broth and pepper to the reduced balsamic.

Make a paste wih the butter and flour in a small bowl.  Slowly whisk the butter paste into the vinegar reduction and broth until smooth.  Bring to a boil, then reduce heat and simmer for 1 minute, stirring constantly.  Remove from heat and keep warm.

Press Espresso Crust evenly onto roast and place on a rack in oven.  Roast uncovered for 1-3/4 to 2 hours for medium rare and 2-1/2 hours for medium doneness.  Remove roast when a thermometer registers 135 degrees for medium rare, 150 degrees for medium.  (Once out of the oven, the roast's internal temperature will continue to rise by about 10 degrees.)  Transfer meat to a carving board, tent loosely with foil, and allow to stand for 20 minutes.

When ready to serve, carve roast into thin slices and serve with a drizzle of the Balsamic Glaze.  Makes 6 or more servings.

Chef's Notes
The suggested cooking times are merely a guide -- the only accurate measure for doneness is a meat thermometer.  Begin checking after 75 percent of the suggested time has passed.

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