Brewed awakening rib roast

Brewed awakening rib roast

Brewed awakening rib roast

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Sunday the 20th, at 10:35

Prep: 750 mins
Cook: 100 mins
Serves: 8
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the rub:

Method

Brewed awakening rib roast

Put the water, salt and coffee in a large bowl. Stir to dissolve the salt and add the rib roast. If the liquid does not cover all of the meat, flip the roast halfway through the marinating time. Or, consider pouring the marinade into a large plastic bag, adding the rib roast, and then sealing tightly so that the roast is completely surrounded by the brine. Refrigerate for 8 hours or overnight.

For the rub, in a small bowl mix together the brown sugar, sage, paprika, parsley, garlic powder, white pepper, bread crumbs, coffee grounds, salt and a nice grind or two of freshly ground black pepper.

Remove the roast from the refrigerator and discard the brining liquid. Pat the roast dry with a paper towel. Using your hands, coat the roast on all sides with the rub, gently massaging it into the flesh. Let it rest on the counter to come to room temperature, about 1 hour. Preheat the oven to 170C/Gas Mark 3.

Place the meat in a roasting tin and put it in the oven. Cook until medium-rare, 52C internal temperature, about 1 hour and 40 minutes. Remove from the oven and cover lightly with aluminium foil while the meat rests, 15 minutes. Slice between the ribs and serve.