Try this Rolled Rib-Eye Roast recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. 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 Tbsp 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 Tbsp 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 Tbsp 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. 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 and continue roasting until a thermometer inserted in thickest part read 125, 50 to 60 minutes. Let rest at least 30 minutes before slicing.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 66 | ||
Calories from Fat: 61 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.3mg | 1 % | |
Potassium 15.8mg | 0 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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