Espresso-Crusted Beef Roast

Espresso-Crusted Beef Roast
1 beef ribeye roast, small end, 4 to 6 pounds Espresso rub 1 tablespoon ground espresso coffee beans 1 tablespoon packed brown sugar 1 teaspoon salt 1 teaspoon coarse grind black pepper Balsamic sauce 1 cup balsamic vinegar frac14;cup butter, at room temperature 4 teaspoons all-purpose flour 1 cup ready-to-serve beef broth frac14; teaspoon coarse grind black pepperHeat oven to 350 degrees.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 oven for 1? to 2 hours for medium rare; 2 to 2uml; hours for medium doneness.Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.) Skim fat from drippings; reserve drippings.Meanwhile, bring vinegar to a boil in small nonreactive saucepan; cook over medium heat 20 minutes or until reduced to ? 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.Serves six to eight.Nutrition values per serving: 624 calories, 46 g fat, 10 g carbohydrates, 43 g protein, 162 mg cholesterol, 709 mg sodium.Cattlemen?s Beef Board and National Cattlemen?s Beef Asso-ciation