Horseradish And Parsley Stuffed Rib Eye Roast Recipes

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HORSERADISH AND PARSLEY STUFFED RIB-EYE ROAST



Horseradish and Parsley Stuffed Rib-Eye Roast image

Provided by Alison Roman

Categories     Roast     Dinner     Steak     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 11

8 anchovy fillets packed in oil, drained, finely chopped
4 garlic cloves, finely grated
1 cup finely chopped fresh parsley
1/3 cup grated horseradish
1/3 cup olive oil
2 teaspoons crushed red pepper flakes
1/2 teaspoons freshly grated nutmeg
Kosher salt, freshly ground pepper
1 4-5 pound boneless beef rib-eye roast
Sourcing info:
The rib-eye roast comes from the same area as the standing rib roast, but it's a more manageable size (and cooks more evenly). It has all the fat-a.k.a. flavor-of prime rib. Ask your butcher for the bones and roast them with the meat: Then you can decide who's been naughty or nice.

Steps:

  • Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 tablespoons 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, 1-1 1/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.

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