Name: Reverse Sear Rib-Eye Roast With Fennel and Rosemary
Yield: 12 Servings
Ingredients: ¾ 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 ¼ inch thick; 6 garlic cloves, finely grated; Kosher salt, freshly ground pepper; 4 ounces bacon, coarsely chopped; 1½ cups (3 sticks) unsalted butter, 1 cup cut into pieces, ½ cup room temperature; 1 large shallot, finely chopped; ¼ cup finely chopped chives; 1 tablespoon apple cider vinegar; A spice mill or mortar and pestle

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Marcus Nilsson

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.

Recipe notes