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servings:

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

• 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.

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