Make Timeless, Delicious and an Almost Forgotten Dish
How many of us grew up sitting down to the dinner table every weekday night enjoying a family meal. I know I did and there was always a delicious beef roast served with mashed potatoes, gravy and typically green beans at least once a week. I wonder how often that happens in today's hustle and bustle, and I also wonder what ever happened to cooking a roast for family and friends. Besides being totally delicious, left overs are really great in the form of sandwiches, stroganoff's and more.
Horseradish-and-Parsley-Stuffed Rib-Eye Roast
Ingredients
Serves 8
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 (prepared is fine, not cream style)
1/3 cup olive oil
2 teaspoons crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 4–5-lb. boneless beef rib-eye roast
FYI
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 the lucky recipient!
Directions
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. See video below from Omaha Steaks
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.
Video on How to Butterfly Your Roast
You can use this method for pork, lamb, veal and almost anything else you would like to butterfly!
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