Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.
Recipe type: Steak / Beef
This magnificent recipe will sho you how to roll-cut a ribeye, then suff it with ham and cheese, then roast it to perfection. Rolled roast ribeye is great way to make that ribeye go further. For the gourmet cheese sauce recipe click here
- 500g Center-cut ribeye
- 40g Mature cheddar cheese, grated and mixed with 40g Mozzarella cheese,grated.
- 2 Slices hickory ham.
- Black pepper to season.
- Finely grated parmesan cheese.
- 3-4 Rashers streaky bacon.
- Lie the ribeye on the cutting board with the end facing you.
- Place a chopstick above and below the ribeye - this will prevent you from cutting through the roll.
- Using your slicing knife, start slicing into the ribeye laterally, rolloing the ribeye as you go.
- You will end up with a rolled out slab of ribeye about 15mm thick.
- Spread the cheese evenly over the surface of the meat.
- If necessary, trim the ham to match the width of the ribeye roll and place this on top of the cheese.
- Season liberally with cracked black pepper.
- Turn the roll 90 degrees and proceed to roll the meat up. Take care not to roll too tightly as the meat will contract during cooking and force the melting cheese out of the ends.
- Transfer the rolled roast to a roasting pan, sprinkle the top liberally with parmesan, then bard the top with the bacon.
- Roast the ribeye at 90c / 200f for 45 minutes. This low starting temperature prevents heat shock and the resulting mass loss.
- Remove the meat from the oven, increase the oven temperature to 230c / 450f.
- Brush the rolled roast with oil and return it to the oven for a further 20 minutes.
- Remove from the oven and cover lightly with foil for 5 minutes before carving.
- Remove the bacon from the top of the meat and cut this into little bits.
- Slice the roll into 5-10mm slices and serve immediately topped with our gourmet cheese sauce, and a sprinkling of the bacon bits, along with the accompaniments of your choice.