Learn to cook to perfection a tasty coffee rib beef roast at home with step-by-step instructions by Michelin Star Chef, Jean Delport.

Recipe Inspiration

“I wanted to create a recipe that was easy at home, using one of my favourite cuts of beef and a coffee that I have been drinking regularly in the mornings. It jumped out at me as working so well with the below recipe. I found the Wild Kopi Luwak flavour profile had amazing wood undertones with a bittersweet finish, perfect for a long, slow-smoked beef joint.
Combine this with a rib roast sourced from Trenchmore farm that does wagyu Sussex cross-breed cattle; the result becomes exceptional.
I enjoy the Wild Kopi Luwak, but any coffee from the Difference Coffee range will work equally as well. If you are not looking for a large roast or the smoking effect, the rub can easily be altered to cover an individual Côte de Boeuf or large sirloin steak and grilled in the same manner on an open braai/barbeque.”

Executive Chef, Jean Delport

Difference Coffee Beef Rub

INGREDIENTS

1 pod Wild Kopi Luwak Grand Reserve

200 g Maldon sea salt

70 g English mustard powder

25 g Smoked paprika

25 g Freshly ground black pepper

15 g Garlic powder

15 g Onion powder

5 g Chilli powder

METHOD

Peel away the foil of the coffee pod and empty ground coffee into a tall jug blender. Add all remaining ingredients and blitz until well combined. Store in an airtight container (best to use straight away, but can keep for up to 2 weeks).

Smoked Rib Roast

INGREDIENTS

1 ea Trenchmore Farm 3 bone rib of beef

100 g Difference Coffee beef rub

Maldon Sea salt

Freshly ground black pepper

METHOD

Prepare a braai/barbecue for smoking and get the temperature at around 80°c.

Evenly rub the beef rub over the beef joint and slowly smoke in the barbeque until the internal temperature reaches 55°c. This should take around 5 hours if you can keep your braai/barbeque temperature consistent.

Once the joint reaches temperature remove from the grill, ramp up the coals ready to grill directly above. Season the rib of beef with Maldon salt and pepper and return to the hot grill. Caramelize the joint, turning every minute until it is evenly browned taking care not to char the rib of beef. You are looking for a rich nutty smelling joint of beef. This can take around 5 minutes, depending on the heat from the grill. Remove from the grill and allow to rest for 15 minutes before carving.