We are thrilled to present this month’s recipe featuring Difference Coffee – an unbelievably flavourful coffee-and-spice rubbed rib of beef recipe created by chef Jean Delport. As one of just a handful of Michelin-star chefs hailing from South Africa, Delport offers a taste of his homeland with this traditional braai (barbecue) preparation for a piece of top-notch British beef. In the South African style, prepare to spend a good few hours outdoors, first smoking the rib of beef low and slow, and finally caramelising its crust over fired-up coals.
Jean Delport’s coffee spice rub features our Wild Kopi Luwak along with the bold flavours of English mustard powder, smoked paprika and chili powder. He told us, “I found the Wild Kopi Luwak flavour profile had amazing wood undertones with a bittersweet finish, perfect for a long, slow smoked beef joint.” The chef also says you can substitute any Difference Coffee capsule of your choice. Another recommendation is his favourite rib roast from Trenchmore Farm in Sussex, though the spice rub and braai technique work equally well with other cuts of high-quality beef.
Difference Coffee Roast Rib of Beef recipe
Wild Kopi Luwak Beef Rub
- 1 pod Wild Kopi Luwak Grand Reserve
- 200g Maldon sea salt
- 70g English mustard powder
- 25g Smoked paprika
- 25g Freshly ground black pepper
- 15g Garlic powder
- 15g Onion powder
- 5g Chilli powder
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
- 1 ea Trenchmore Farm 3 bone rib of beef
- 100g Difference Coffee beef rub
- Maldon Sea salt
- Freshly ground black pepper
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.
About Jean Delport
Jean Delport is originally from Cape Town, South Africa, where he became interested in working in the restaurant business while still at school. He has stated that the dynamics of the kitchen appealed to his energetic nature and desire to always be busy. After culinary school, Deport worked in the Cape Winelands, including an influential stint under John Shuttleworth at one of South Africa’s top restaurants.
Jean Delport’s career rose to new heights with a move to the UK. In 2018 he was invited to create Interlude restaurant inside the Grade II-listed mansion at Leonardslee Gardens in Sussex. Seasonal, edible plants sourced from the property’s woodland gardens inspire Interlude’s menus, representing a respect for nature and the seasons. Delport presents a multi-course tasting menu designed to bring the gardens to life, and has wowed critics and discerning diners in the process. Interlude was awarded a Michelin star in 2019, just one year after its opening. Jean Delport is one of just a few South Africans to receive the accolade.