Investment banker Wilder Fulford has made his signature roast with a variety of rich, meaty cuts, including loin, prime rib and top round roast; all can stand up to the intensely seasoned crust.
More Centerpiece Roasts
6 garlic cloves, 4 minced and 2 thinly sliced
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1 teaspoon finely chopped rosemary
3 1/2-pound boneless rib-eye beef roast
How to Make It
In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make fifteen 1-inch-deep cuts in the top and bottom of the roast and insert a thin slice of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.
Preheat the oven to 500°. Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350° and cook the roast for about 1 1/4 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into 1/2-inch-thick slices.
Roasted shallots and mixed baby vegetables, such as potatoes, beets and carrots.
Peppery, garlicky and meaty, this dish requires a similarly meaty California Syrah with some spice of its own.
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