For an instructive primer on how to butterfly your holiday roast, go tobonappetit.com/butterfly.
Ingredients
8 servings
Sourcing info:
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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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Reviews (4)
Back to TopFor several years, I have been using this recipe to prepare prime rib on Christmas Day. The first time, I hesitated because I'm not a big fish lover. So glad I went ahead and tried this. There is no fishy smell nor taste. Comes out of my Big Green Egg tasting delicious. Going to do it for a friend's birthday party in the next few weeks. I'm sure it'll be enjoyed by all.
tfiallos
Los Angeles, CA
2/1/2018
This was a great roast! I modified a few things. I used anchovy paste instead of fillets. I also added some dijon mustard and additional garlic. I also drizzled extra virgin olive oil over the top of the roast once I smeared the remains of the marinade paste on the top and sides. I got a late start with this roast. It only marinated about 90 minutes before going into the oven. My boyfriend is a very bland and picky eater. He said this was the most moist and best roast he has ever tasted! I served it with a mixed green salad, sauteed spinach, and creme fraiche mashed potatoes for New Years Eve. This was our first New Years together. Everything was perfect! It was flavorful and elegant. This was ideal for a man who is a true meat and potatoes man. I would definitely make this roast again. I would love to do it for a dinner party.
Lovisa
Washington, DC
1/3/2016
We made this last year for a holiday dinner and it was lovely. I have added to my recipe collection in Epicurious.
rvburke1
Houston, TX
11/15/2015
My husband and I ruined a $100 piece of meat and NYE dinner in general with this awful thing. It was perfectly prepared and cooked to the correct temp. One could taste nothing but pure raw garlic! Of course that stuffing will not cook at all if the roast is cooked to the correct temp! In hindsight, I should have known better, but we have come to trust your publications have tested all recipes. Guess not- thanks for a lousy start to 2015.
Anonymous
boston ma
11/5/2015
