Rolled Rib-Eye Roast with Herb Filling


1/4 cup olive oil
1/2 cup finely chopped shallots
1 tablespoon minced rosemary
1 tablespoon minced garlic
1 cup finely chopped parsley
1 tablespoon sherry vinegar
salt and black pepper to taste
1 boneless rib-eye roast (4-5 lb), trimmed and butterflied (see instructions)
Kitchen twine
Heat oil in a skillet over medium heat.  Add shallots, rosemary, 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 tablespoons to rub on outside of roast.
Place roat on a cutting board, fat side down, with the short end toward you.  Cut into roast with knife parallel to cutting board, about 1-inch from the bottom along the entire length of one long edge of roast;; continue cutting and stopping about 1-inch from the 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.  OR - you can ask Herman's to butterfly the roast for you.
Season roast with salt and pepper.  Spread shallot mixture over flattened roast.
Tightly roll roast (fat cap should end up on the outside).  Rub outside of roast with reserved 2 tablespoons 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 degrees F.
Place beef roast on rack iin a roasting pan; bake until fat is golden brown and rendering, 40-50 minutes, rotating pan halfway.  Reduce oven temperature to 300 degrees.  Continue roasting until a thermometer inserted into the thickest part of the roast registers 125 degrees F for medium-rare, 1-1 1/2 hours.
Transfer roast to a cutting board and let rest 30 minutes before slicing.  Reserve drippings in pan for Red Wine Au Jus.
Rib-Eye Roast pan and drippings
1 cup EACH diced carrots, celery, and onions
1 tablespoon minced garlic
2 cups dry red wine (such as Cabernet Sauvignon)
3 cups low-sodium beef broth
1 sprig rosemary
Salt and Black Pepper to taste
Drain excess fat from Rolled Rib-Eye Roast drippings.
Place roasting pan and drippings over two burners over high heat.  Add carrots, celery, and onions; saute until vegetables brown, about 10 minutes.  Add garlic; cook until fragrant, 1 minute.
Deglaze pan with wine, scraping up any brown bits. Add broth and rosemary sprig; simmer 10 minutes.
Strain Au Jus through a cheesecloth-lined fine-mesh sieve; season with salt and pepper.
Courtesy of Cuisine At Home