- 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 teaspoons freshly grated nutmeg
- Kosher salt, freshly ground pepper
- 1 4-5 pound 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 can decide who's been naughty or nice.
- 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.
- 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.
- 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.
- 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.