Horseradish and Parsley Stuffed Rib-Eye Roast

Name: Horseradish and Parsley Stuffed Rib-Eye Roast
Total time: 10 h 55 min
Yield: 8 servings
Ingredients: 8 fillets anchovy fillets; 4 cloves garlic; 1 cup fresh parsley; ⅓ cup horseradish; ⅓ cup olive oil; 2 teaspoons crushed red pepper flakes; ½ teaspoons nutmeg; to taste kosher salt and pepper; 1 piece boneless beef rib-eye roast

A luxurious rib-eye roast stuffed with a flavorful mixture of horseradish, parsley, anchovies, and garlic. This impressive main dish features a perfectly seasoned and rolled roast that's ideal for special occasions.

8 servings

10 hr 55 min

Published October 4, 2025

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Ingredients

•8 fillets anchovy fillets
•4 cloves garlic
•1 cup fresh parsley
•⅓ cup horseradish
•⅓ cup olive oil
•2 teaspoons crushed red pepper flakes
•½ teaspoons nutmeg
•to taste kosher salt and pepper
•1 piece boneless beef rib-eye roast
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Cooking Instructions

1.
Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 tablespoons of mixture aside.
10 min
2.
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.
15 min
3.
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.
480 min
4.
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, 1-1 1/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.
150 min

Cooking Instructions

Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 tablespoons of mixture aside.

10 min

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.

15 min

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.

480 min

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, 1-1 1/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.

150 min