Name: Horseradish-and-Parsley-Stuffed Rib-Eye Roast
Yield: 8 Servings
Ingredients: 8 anchovy fillets packed in oil, drained, finely chopped; 4 garlic cloves, finely grated; 1 cup finely chopped fresh parsley; ⅓ cup grated horseradish; ⅓ cup olive oil; 2 teaspoons crushed red pepper flakes; ½ teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; 1 4–5-lb. 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.

Christopher Testani

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

Recipe notes