Reverse Sear Rib-Eye Roast With Fennel and Rosemary
A luxurious standing rib-eye roast seasoned with aromatic rosemary and fennel, then reverse-seared to perfection and served with a rich bacon-infused compound butter. This impressive roast is first slow-cooked at a low temperature before being finished with high heat for a perfectly crispy exterior.
Ingredients
- •¾ cup rosemary leaves
- •3 tablespoons fennel pollen
- •1 piece standing beef rib-eye roast
- •6 cloves garlic
- •to taste kosher salt and pepper
- •4 ounces bacon
- •1½ cups unsalted butter
- •1 large shallot
- •¼ cup chives
- •1 tablespoon apple cider vinegar
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
Working in 2 batches, scatter rosemary over a paper towel-lined plate. Top with another sheet of paper towel and microwave on high 1 minute. Check rosemary and continue to microwave in 20-second intervals, until dry and crisp. Grind rosemary in spice mill or with mortar and pestle to a powder. Transfer to a small bowl and mix in fennel pollen.
5 min
- 2.
Place roast, fat side down, on a cutting board with a long side facing you. Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts. French rib bones 1 1/2" from tip of bones, if desired. Score fat cap in a crosshatch pattern, spacing cuts 1" apart. Rub roasts all over with garlic, then coat with rosemary mixture. Season generously with salt and pepper. Place, fat cap up, on a rack, set inside a roasting pan. Chill, uncovered, at least 8 hours and up to 1 day.
20 min
- 3.
Let roasts sit at room temperature 2 hours for even roasting.
120 min
- 4.
Place a rack in lower third of oven; preheat to 225°F. Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 125°F for medium-rare, or 130°F for medium, 3 1/2-4 hours. Remove from oven, tent with foil, and let rest 30 minutes.
240 min
- 5.
Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it's the fat you're after). Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5-8 minutes. Strain into a medium nonreactive bowl. Immediately stir in shallot; let cool (butter will have set up but will still be soft). Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy. Mix in chives and vinegar; season bacon butter with salt. Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).
45 min
- 6.
Move rack to upper third of oven; increase oven temperature to 500°F. Roast meat until deep brown and exterior is crisp, 8-10 minutes. Serve rib-eye roast with bacon butter.
10 min
- 7.
Bacon butter mixture (without chives and vinegar) can be made 3 days ahead. Cover and keep chilled. Let soften slightly before adding chives and vinegar.
