Chipotle-Espresso Braised Rib-Eye Roast

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(Blogger’s note – my job has called me down to the state capital for the legislative session. For the next few months I’ll be working longer and more irregular hours, but I’ll do my best to keep the new recipes coming!)

Are you in a post-holiday slump? Are you beset on all sides by the doldrums of winter?

Well if you are (heck, even if you aren’t) this recipe is the perfect remedy. On one hand it’s bold and upbeat, combining spicy chipotle with rich and dark espresso flavors to create a robust forefront of tastes. At the same time, it pulls in the classic winter flavors of slow roasted beef that will fill your stomach and warm your heart. The wonderful contrast between the outer char and the pull-apart interior is icing on the metaphorical cake.

But arguably the best part about this dish is that it’s as simple as it is mind-bogglingly delicious. If you can mix spices in a bowl, rub them on a chunk of beef, and put that beef in an enclosed container, then you can make this dish. I used a dutch oven for mine, but even that’s not really necessary. Any oven-safe vessel that can be covered will work to slow cook the rib-eye to sweet, fork-tender oblivion.

I served this with the Wild Mushroom and Spinach Gnocchi that I just posted and not a soul was left unhappy. Give it a try the next time you’re looking to cook up an impressive meal!

Chipotle-Espresso Braised Beef Shank (serves 4)

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Ingredients

  • 3 tablespoons salt
  • 3 tablespoons garlic powder
  • 3 tablespoons chipotle pepper powder
  • 3 tablespoons instant espresso
  • 2 tablespoons black pepper
  • 2 pounds bone-in rib-eye roast
  • 1 tablespoon butter
  • 1 1/2 cups of chicken stock
  • 1 tablespoon apple cider vinegar

Instructions

  1. Combine all the spices into a small bowl and mix until evenly distributed. Pat the rib-eye roast dry and the coat liberally with the spice blend. Let it rest for 30-45 minutes.
  2. Heat a skillet to high and add the butter. Before it burns, add the roast and sear on each side until a crust forms, about 2 minutes on each side. Remove from the skillet.
  3. Pre-heat the oven to 250 degrees. Add the chicken stock and apple cider vinegar to a dutch oven or oven-safe pot and place the rib-eye roast inside. Place in the oven and cook for at least 3 hours and as long as 6.
  4. Remove the pot at least 15 minutes before serving to allow time to cool. To get the fullest flavor, carve off some of the roast and dredge it in the jus at the bottom of the pot.
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