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Horseradish-and-Parsley-Stuffed Rib-Eye Roast
8
Steps
- Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 Tbsp. of mixture aside.
- 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, 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, 1–1½ hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.
Originally published at Bonappetit.com. Reproduced for personal collection.
