Horseradish-and-Parsley-Stuffed Rib-Eye Roast

Name: Horseradish-and-Parsley-Stuffed Rib-Eye Roast
Ingredients: 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; 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

Horseradish-and-Parsley-Stuffed Rib-Eye Roast was pinched from <a href="http://www.bonappetit.com/recipe/horseradish-and-parsley-stuffed-rib-eye-roast" target="_blank">www.bonappetit.com.</a>

INGREDIENTS

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8 anchovy fillets packed in oil, drained, finely chopped

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4 garlic cloves, finely grated

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1 cup finely chopped fresh parsley

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1/3 cup grated horseradish

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1/3 cup olive oil

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2 teaspoons crushed red pepper flakes

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1/2 teaspoon freshly grated nutmeg

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Kosher salt and freshly ground black pepper

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1 4–5-lb. boneless beef rib-eye roast

•

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

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