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servings:

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

• 3/4 cup rosemary leaves
• 3 tablespoons fennel pollen, or 2 fennel seeds, finely ground
• 1 (6-bone) standing beef rib-eye roast (10–13 pounds), preferably dry-aged, chine bone removed, fat trimmed to 1/4-inch thick
• 6 garlic cloves, finely grated
• Kosher salt, freshly ground pepper
• 4 ounces bacon, coarsely chopped
• 1 1/2 cups (3 sticks) unsalted butter, 1 cup cut into pieces, 1/2 cup room temperature
• 1 large shallot, finely chopped
• 1/4 cup finely chopped chives
• 1 tablespoon apple cider vinegar
• A spice mill or mortar and pestle

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