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Horseradish-and-Parsley-Stuffed Rib-Eye Roast

Horseradish-and-Parsley-Stuffed Rib-Eye Roast


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This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

Ingredients

  • 8 anchovy fillets packed in oil, drained, finely chopped
  • 4 garlic cloves, finely grated
  • 1 cup finely chopped fresh parsley
  • 2 teaspoons crushed red pepper flakes
  • ½ 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.

Recipe Preparation

  • 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.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 450 Fat (g) 25 Saturated Fat (g) 7 Cholesterol (mg) 150 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 52 Sodium (mg) 250Reviews Section

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Cheater’s Porchetta (from Bon Appetit Jan 2015)

Terrific combination of bacon and pork loin (lomo). The bacon keeps the roast moist. Fast and easy – great for entertaining. We tripled the recipe for Christmas dinner with no problems. We cooked it with fresh rosemary we picked on one of our walks with Cheyenne.

  • 4 garlic cloves, finely chopped, plus 2 – 4 heads, halved crosswise
  • 1 TBS coarsely chopped fresh rosemary, plus 4 sprigs
  • 1 TBS fennel seeds, coarsely chopped. We hammered them while wrapped in plastic.
  • 1 1/2 lbs pork tenderloin
  • 4 slices of bacon
  • New Potatoes cut in half (8), optional (they take on some great flavoring). I’ve added carrots as well.

Preheat oven to 425° . Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 TBS oil in a small bowl. Season with pepper. Wrap each loin in bacon, securing with toothpicks. Rub garlic mixture all over tenderloin Best if left 8 hrs or longer in plastic wrap to absorb flavor – chilled, then brought to room temp before cooking). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Nestle halved heads of garlic around tenderloin and drizzle with remaining olive oil.

Roast until a meat thermometer registers 145° for medium, 40-45 minutes. It is easy to dry out pork loin, even with the bacon, so watch it carefully. Transfer to a cutting board and let rest at least 10 minutes before slicing. While the loin is setting, finish the bacon with a few minutes on the fry pan, and the potatoes, if you added them, will need another 10 minutes in the oven to finish. Garlic halves are great spread on bread.


Ribeye Steak Nutrition Facts

The USDA offers the following nutrition information for 3 ounces (85g) of broiled, small-end ribeye steak.

Calories199
Fats10.8 g
Sodium50.2 mg
Carbohydrates0 g
Fiber0 g
Sugars0 g
Protein23.8 g

Carbs

In ribeye steak, there are no carbohydrates – no fiber, no starch, and no sugar. Since beef is not a source of carbohydrates, the glycemic index may not include beef.

A single serving of ribeye steak has about 10.8g of fat. This involves numerous fat styles. The meat section contains 4.2g of saturated fat, 4.4g of monounsaturated fat, and 0.4g of polyunsaturated fat when broiled without added fat.

Protein

23.8g of protein supplies a single serving of ribeye steak.

Vitamins and Minerals

An excellent source of zinc, selenium, niacin, vitamin B6, and vitamin B12 is the Ribeye steak.


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