Recipes Horseradish-And-Parsley-Stuffed Rib-Eye Roast

• Horseradish-and-Parsley-Stuffed Rib-Eye Roast
• For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.
• Ingredients
• Servings: 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
• 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
• 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.

1. Preparation
2. 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.
3. 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.
4. 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.
5. Let roast sit at room temperature 1 hour to help it roast evenly.
6. Preheat oven to 400u0b0. 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.
7. Reduce temperature to 300u0b0 and continue to roast until an instant-read thermometer inserted into the thickest part registers 125u0b0 for medium-rare, 1-11/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.
8. Recipe by Alison Roman

horseradish, holiday roast, ingredients, oil, garlic, fresh parsley, horseradish, olive oil, red pepper, freshly grated nutmeg, kosher salt, boneless beef, sourcing info, cooks

Taken from www.epicurious.com/recipes/member/views/-recipes-horseradish-and-parsley-stuffed-rib-eye-roast-52988781 (may not work)