Rolled Rib-Eye Roast with herb filling

Lunch / Dinner

Rolled Rib-Eye Roast with herb filling

There’s nothing like a rolled roast to cause everyone’s jaw to drop when it’s brought to the dinner table. With a little prep work, this scrumptious Rolled Rib-Eye Roast with herb filling is easier than you might think.

Butterflying a rib-eye roast isn’t as complicated as it sounds. This technique allows you to flavor both the inside and outside of the roast with delicious herbs and aromatics. Follow the simple steps, below, and you’re on your way to one jaw-dropping dinner.


8–10 servings

Total Time

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Test Kitchen Tip

Butterflying your roast is easier than it sounds, but if you feel that it’s too intimidating, you can ask your butcher to butterfly it for you.

Don’t stress over getting the roast completely flat. If your roast doesn’t technically roll up, that’s fine. Just fold it back up and tie it. It’s still going to taste delicious.


Heat oil in a skillet over medium. Add shallots, rosemary, and garlic and cook until fragrant, 2 minutes; transfer to a bowl until cooled to room temperature. Add parsley and vinegar to shallot mixture and season with salt and pepper; reserve 2 Tbsp. to rub on outside of roast.

Place roast on a cutting board, fat side down, with a short end toward you. Cut into roast with knife parallel to cutting board, about 1-inch from bottom along entire length of one long edge of roast; continue cutting stopping about 1-inch from other long edge. Open roast like a book, and continue cutting and opening roast (like unrolling a roll of paper towels) until roast is completely flat. (See steps, below.)

Season roast with salt and pepper. Spread shallot mixture over flattened roast.

Tightly roll roast (fat cap should end up on outside). Rub outside of roast with reserved 2 Tbsp. shallot mixture; tie crosswise with kitchen string at 1-inch intervals.

Wrap roast tightly in plastic wrap; chill at least 8 hours or up to 1 day. Let roast sit at room temperature 1 hour before roasting.

Preheat oven to 400°.

Place roast on rack in a roasting pan; roast until fat's golden brown and rendering, 4050 minutes, rotating pan halfway. Reduce oven temperature to 300°. Continue roasting until a thermometer inserted into the thickest part of roast registers 125° for mediumrare, 1–1½ hours.

Transfer roast to a cutting board and let rest 30 minutes before slicing. Reserve drippings in pan for Red Wine Au Jus.


Arrange roast on a cutting board, fat side down, with one short end toward you. Holding the knife (such as a chefs knife) parallel to and about 1 inch above the cutting board, make an incision along the entire length of one long edge of roast. Continue cutting (in a slicing motion, not sawing motion) stopping 1-inch from the other long edge.


Open roast, so it looks like an opened book. Continue cutting and opening until about 1-inch from the next edge. Open roast to the same side, and continue cutting until roast lays flat on cutting board. (Take your time and keep your knife parallel to the board to maintain an even 1-inch thickness.)


Once your roast is butterflied, season it with salt and pepper then spread all but 2 Tbsp. shallot mixture over roast. Then roll roast tightly and rub outside with remaining shallot mixture. Snuggly tie roast with string every 1 inch, double-knotting so roast stays tightly rolled.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 666

% Daily Value*

Total Fat 55g 84%

Saturated Fat 22g 110%

Cholesterol 159mg 53%

Sodium 136mg 5%

Carbs 3g 1%

Protein 41g

*Percent Daily Values are based on a 2,000 calorie diet.

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