""Roast Beef with Ancho and Coffee""
Where's the beef? I got the beef!! I love beef and if you love it as much as I do you will love this version of roast beef. I am no newbie when it comes to cooking roast beef and I am here to tell you that herbs and spices aside what separates a good roast beef from a poor one is the way in which you cook it. What ever combination of rubs, spices and herbs you come up with won't make a darn difference if you poorly execute the roasting of the beef. You notice how Ulra-Red the meat is? That's because I pulled it out of the oven at 118 F which makes for a very rare piece of meat. Of course oxygen hitting the the virgin sliced meat will create that red color too. An hour later it was not this red but still extremely rare. If you don't like r ed meat you might as well quit reading. Dang there is nothing better than tender rare meat but that's just my preference. In a previous post I made Tri-Tip using the same ingredients but used a different technique. If