Ingredients for Reverse Sear Rib-Eye Roast With Fennel and Rosemary

• 3/4 cup rosemary leaves

• 3 tablespoons fennel pollen, or 2 fennel seeds, finely ground

• 1 (6-bone) standing beef rib-eye roast (10–5.9kg ), preferably dry-aged, chine bone removed, fat trimmed to 1/4-inch thick

• 6 garlic cloves, finely grated

• Kosher salt, freshly ground pepper

• 110g bacon, coarsely chopped

• 350g (3 sticks) unsalted butter, 230g cut into pieces, 80g 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

Working in 2 batches, scatter rosemary over a paper towel–lined plate. Top with another sheet of paper towel and microwave on high 1 minute. Check rosemary and continue to microwave in 20-second intervals, until dry and crisp. Grind rosemary in spice mill or with mortar and pestle to a powder. Transfer to a small bowl and mix in fennel pollen.

Place roast, fat side down, on a cutting board with a long side facing you. Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts. French rib bones 1 1/2" from tip of bones, if desired. Score fat cap in a crosshatch pattern, spacing cuts 1" apart. Rub roasts all over with garlic, then coat with rosemary mixture. Season generously with salt and pepper. Place, fat cap up, on a rack, set inside a roasting pan. Chill, uncovered, at least 8 hours and up to 1 day.

Let roasts sit at room temperature 2 hours for even roasting.

Place a rack in lower third of oven; preheat to 107°C. Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 52°C for medium-rare, or 54°C for medium, 3 1/2–4 hours. Remove from oven, tent with foil, and let rest 30 minutes.

Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it’s the fat you’re after). Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5–8 minutes. Strain into a medium nonreactive bowl. Immediately stir in shallot; let cool (butter will have set up but will still be soft). Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy. Mix in chives and vinegar; season bacon butter with salt. Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).

Move rack to upper third of oven; increase oven temperature to 260°C. Roast meat until deep brown and exterior is crisp, 8–10 minutes. Serve rib-eye roast with bacon butter.

Bacon butter mixture (without chives and vinegar) can be made 3 days ahead. Cover and keep chilled. Let soften slightly before adding chives and vinegar.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.