ROLLED RIB-EYE ROAST
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also ask your butcher to butterfly it. Serve with Duck Fat-Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic, cut-side up, on a piece of parchment-lined foil. Drizzle with 2 tablespoons oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle.
- Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 tablespoons oil. Process until smooth. Season with salt and pepper.
- Arrange roast on a large cutting board, fat-side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 tablespoons of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking).
- Preheat oven to 400 degrees. Place meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300 degrees and continue roasting until a thermometer inserted in thickest part reads 125 degrees, 50 to 60 minutes. Let rest at least 30 minutes before slicing.
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Shannon Martin
[email protected]I can't wait to try this recipe!
Ajith Prasanna
[email protected]This recipe is a winner!
Natural Max Health
[email protected]I would highly recommend this recipe to anyone looking for a delicious and easy-to-make rolled rib eye roast.
Akintunde Ayomide
[email protected]This is my go-to recipe for a special occasion dinner.
Valerie Mavhunure
[email protected]I've made this recipe several times and it's always a hit!
Juan Esparza
[email protected]Easy to follow recipe and the results were delicious!
Mst Rupa
[email protected]Definitely a keeper!
Md sumon Sa
[email protected]A bit too dry for my taste.
Shareef Bacha004
[email protected]Amazing flavor!
Lavi Lavi
[email protected]So good!
Evil Noyon
[email protected]This is a great recipe for a special occasion dinner. The roast was cooked perfectly and the garlic and herb butter added a delicious flavor. I would definitely recommend this recipe.
Evelyn Grace
[email protected]I followed the recipe exactly and the roast was still a little dry. I think I might have cooked it for too long.
Clifford Palmer
[email protected]This was my first time making a rolled rib eye roast and it turned out great! The recipe was easy to follow and the roast was cooked perfectly. I will definitely be making this again.
Osagie Osagie
[email protected]I made this recipe for a special occasion dinner and it was a huge hit! Everyone loved the roast and raved about how delicious it was. I would highly recommend this recipe to anyone looking for a special occasion dish.
adham karim
[email protected]This was an amazing recipe! The rolled rib eye roast was cooked to perfection and was so tender and juicy. The garlic and herb butter added a delicious flavor to the roast. I will definitely be making this again!