Rolled Rib-Eye Roast

With herb filling

Butterflying your roast is easier than it sounds, but if you feel that it’s too intimidating, you can ask your butcher to butterfly it for you.

Makes 8–10 servings Total time: 45 minutes + chilling & roasting

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cup olive oil cup finely chopped shallots Tbsp. minced rosemary Tbsp. minced garlic cup finely chopped parsley Tbsp. sherry vinegar

Salt and black pepper to taste boneless rib-eye roast

(4–5 lb.), trimmed

Heat oil in a skillet over medium. Add shallots, rosemary, and garlic and cook until fragrant, 2 minutes; transfer to a bowl until cooled to room temperature. Add parsley and vinegar to shallot mixture and season with salt and pepper; reserve

2 Tbsp. to rub on outside of roast. Place roast on a cutting board, fat side down, with a short end toward you. Cut into roast with knife parallel to cutting board, about

1-inch from bottom along entire length of one long edge of roast; continue cutting stopping about

1-inch from other long edge. Open roast like a book, and continue cutting and opening roast (like unrolling a roll of paper towels) until roast is completely flat.

(See steps, right.)

Season roast with salt and pepper. Spread shallot mixture over flattened roast.

Tightly roll roast (fat cap should end up on outside). Rub outside of roast with reserved 2 Tbsp. shallot mixture; tie crosswise with kitchen string at 1-inch intervals.

Wrap roast tightly in plastic wrap; chill at least 8 hours or up to 1 day. Let roast sit at room temperature

1 hour before roasting.

Preheat oven to 400°.

Place roast on rack in a roasting pan; roast until fat's golden brown and rendering, 40–50 minutes, rotating pan halfway. Reduce oven temperature to 300°. Continue roasting until a thermometer inserted into the thickest part of roast registers 125° for mediumrare, 1–11/2 hours.

Transfer roast to a cutting board and let rest 30 minutes before slicing. Reserve drippings in pan for Red Wine Au Jus, page 65.

Per serving: 666 cal; 55g total fat (22g sat);

159mg chol; 136g sodium; 3g carb (1g fiber,

1g total sugars); 41g protein

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