- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
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.
Ingredients
- 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
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 650 % Daily Value *
- Total Fat: 32 g 49.8%
- Saturated Fat: 19 g 95.31%
- Trans Fat: 1 g %
- Cholesterol: 95 mg 31.78%
- Sodium: 264 mg 11.01%
- Calcium: 705 mg 70.49%
- Potassium: 740 mg 21.15%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.71%
- Zinc: 0 mg 0%
- Total Carbohydrate: 73 g %
- Dietary Fiber: 1 g 4.51%
- Sugar: 63 g
- Protein: 17 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 55.43%
- Vitamin C 5.47%
- Vitamin D 44.47%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs5
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy2 c
- MyPlate - Protein Total0 oz-eq