HORSERADISH AND PARSLEY STUFFED RIB EYE ROAST

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8 SERVINGS

A massive standing rib roast is a mouthwatering spectacle but a smaller, boneless portion of the same cut is much more manageable ( and cooks more evenly too). And it has all the fat–a.k.a. flavor- of prime rib. Ask your butcher for the bones and roast them as well.

8 oil-packed anchovy fillets, finely chopped

4 garlic cloves, finely grated

1 cup finely chopped parsley

1/3 cup grated horseradish

1/3 cup olive oil

2 tsp crushed red pepper flakes

1/2 tsp freshly grated nutmeg

Kosher salt, freshly ground pepper

1  4-5 lb. boneless beef rib-eye roast

  • Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 tbsp parsley mixture aside for outside of roast.
  • Place rib-eye roast, fat side down, on a cutting board with a short end toward you. Holding a sharp slicing knife about 1 ” above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast. Continue cutting deeper into the roast,lifting and unfurling meat with your free hand, until it can lie flat. Season both sides with salt and pepper.
  • ¬†Spread parsley mixture over roast and roll up so fat cap is on top; tie at 1″ intervals with kitchen twine. Rub outside of roast with reserved parsley mixture and wrap tightly in plastic wrap. Chill at least 8 hours and up to 1 day.
  • Let roast sit at room temperature 1 hour to help it roast evenly.
  • Preheat oven to 400*. Place meat on a rack set inside a roasting pan and roast, rotating once, until fat is golden brown and starting to render, 40-50 minutes.
  • Reduce temperature to 300* and continue to roast until an instant-read thermometer inserted into the thickest part registers 125* for medium rare, 1- 1 1/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.

 

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