Reverse Sear Rib-Eye Roast with Fennel and Rosemary

BON APPÉTIT
14Ingredients
Seconds
270Calories

Ingredients

US|METRIC
  • 3/4 cup rosemary leaves
  • 3 tablespoons fennel pollen
  • 3 tablespoons fennel pollen
  • 2 fennel seeds
  • 1 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)
  • 1 1/2 cups unsalted butter (1 cup cut into pieces, ½ cup room temperature)
  • 1 shallot (large, finely chopped)
  • 1/4 cup chives (finely chopped)
  • 1 tablespoon apple cider vinegar
  • spice (mill or mortar and pestle)
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    NutritionView More

    270Calories
    Sodium6% DV150mg
    Fat43% DV28g
    Protein4% DV2g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories270Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol65mg22%
    Sodium150mg6%
    Potassium120mg3%
    Protein2g4%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A20%
    Vitamin C6%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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