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Home Gevulde rib-eye roast met rode wijnjus en geroosterde knoflookaardappelen

Christmas Main course Festive Meat Winter Impressive

Christmas calls for a dish that makes everyone fall silent. A stuffed rib-eye roast is exactly that: an impressive piece of meat with a savoury filling of spinach, sun-dried tomato and herb cream cheese, served with a rich red wine jus and crispy garlic potatoes.

This recipe is less complicated than it looks. With a good roasting pan and a meat thermometer you’ll get this dish perfectly to the table. Enjoy.

x_ckl_recipe_markerStuffed rib-eye roast with red wine jus and roasted garlic potatoes An impressive stuffed rib-eye roast as the centerpiece of your Christmas dinner. Juicy, full of flavour and just right for a festive moment together. How do you make a stuffed rib-eye roast with red wine jus and roasted garlic potatoes? Main course French-European 4 servings 30 min 60 min 15 min 105 min

Take the rib-eye roast out of the refrigerator 1 hour before cooking so the meat comes to room temperature.
Preheat the oven to 180°C (165°C fan).
Heat a splash of olive oil in a pan over medium heat. Sauté the shallot and garlic until translucent. Add the spinach and wilt. Remove excess moisture and let cool.
Mix the cooled spinach with the sun-dried tomatoes, herb cream cheese, pine nuts, salt and pepper into a firm filling.
Cut the meat lengthwise so you can open it like a book. Pound the meat lightly with a meat mallet. Spread the filling evenly over the surface, leaving a 2 cm border.
Roll the meat tightly and tie it with kitchen twine at regular intervals. Season the outside generously with salt, pepper and thyme.
Heat butter and olive oil in a large roasting pan over high heat. Sear the rolled roast all over until golden brown, 4 to 5 minutes. Add the rosemary, garlic cloves and a generous splash of red wine.
Put the roasting pan in the preheated oven and roast the meat for 50 to 60 minutes. Use a meat thermometer: at 58°C the meat will be pink (rosé), at 65°C it is cooked through. Baste the meat halfway through with the pan juices.
Meanwhile place the potato wedges in a roasting dish. Drizzle with olive oil, add the peeled garlic cloves and rosemary, sprinkle with coarse salt and toss to coat. Roast for 40 minutes at 200°C until golden and cooked through. Put them in the oven alongside the meat or after the meat.
Remove the meat from the oven and let it rest for 15 minutes, covered with aluminium foil.
Make the jus: strain the pan juices through a sieve into a saucepan. Add 150 ml red wine and 200 ml beef stock. Reduce over medium-high heat until reduced by half. Season with pepper, salt and a knob of cold butter for shine.
Remove the kitchen twine, slice the meat into nice pieces and serve with the garlic potatoes, the red wine jus and optionally roasted winter greens such as Brussels sprouts or haricots verts.

Christmas Main course Festive Meat Winter Impressive 1.2 kg rib-eye roast (in one piece) 150 g fresh spinach 80 g sun-dried tomatoes in oil, coarsely chopped 120 g herb cream cheese (cream cheese with herbs) 40 g pine nuts, lightly toasted 2 shallots, finely chopped 4 garlic cloves (2 for the filling, 2 for the roasting pan) 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 tbsp olive oil 1 tbsp butter (for searing) Salt and freshly ground black pepper 300 ml red wine (robust, such as Côtes du Rhône) 200 ml beef stock 1 knob of cold butter (for the jus) 800 g waxy potatoes, cut into wedges 6 unpeeled garlic cloves (for the potatoes) 3 tbsp olive oil (for the potatoes) Coarse sea salt Roasting pan with lid (ovenproof) Roasting dish Meat thermometer Kitchen twine Meat mallet Sharp chef's knife Cutting board Saucepan Sieve Aluminium foil Butchers Twine butchers-twine Chef's knife chefs-knives Sauce pan saucepan Meat Tenderizer meat-tenderizer Cosy & Trendy Oven Mitt Fabric Black Chambray Cosy & Trendy Ovenwant Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Beka Cookware Set Maestro 6-Piece - without / ceramic non-stick coating - suitable for all heat sources (Cooking pots, Saucepan & Frying pans) Beka Pannenset Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Langzaam gegaard varkensgebraad met rozemarijn en knoflookjus foodies-langzaam-gegaard-varkensgebraad-met-rozemarijn-en-knoflookjus Stuffed pork tenderloin with mushrooms and red wine sauce foodies-gevulde-varkenshaas-met-paddenstoelen-en-rode-wijnsaus Christmas beef rollade with red wine and herbs foodies-kerst-runder-rollade-met-rode-wijn-en-kruiden

Recipe

Stuffed rib-eye roast with red wine jus and roasted garlic potatoes

An impressive stuffed rib-eye roast as the centerpiece of your Christmas dinner. Juicy, full of flavour and just right for a festive moment together.

Course	Main course
Kitchen	French-European
Servings	4 servings

Preparation time

Preparation time	30 min
Time in oven	60 min
Stiffen up min.	15 min
Total	105 min

Equipment

Roasting pan with lid (ovenproof)
Roasting dish
Meat thermometer
Kitchen twine
Meat mallet
Sharp chef's knife
Cutting board
Saucepan
Sieve
Aluminium foil

Ingredients

1.2 kg rib-eye roast (in one piece)
150 g fresh spinach
80 g sun-dried tomatoes in oil, coarsely chopped
120 g herb cream cheese (cream cheese with herbs)
40 g pine nuts, lightly toasted
2 shallots, finely chopped
4 garlic cloves (2 for the filling, 2 for the roasting pan)
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tbsp olive oil
1 tbsp butter (for searing)
Salt and freshly ground black pepper
300 ml red wine (robust, such as Côtes du Rhône)
200 ml beef stock
1 knob of cold butter (for the jus)
800 g waxy potatoes, cut into wedges
6 unpeeled garlic cloves (for the potatoes)
3 tbsp olive oil (for the potatoes)
Coarse sea salt

How do you make a stuffed rib-eye roast with red wine jus and roasted garlic potatoes?

Take the rib-eye roast out of the refrigerator 1 hour before cooking so the meat comes to room temperature.
Preheat the oven to 180°C (165°C fan).
Heat a splash of olive oil in a pan over medium heat. Sauté the shallot and garlic until translucent. Add the spinach and wilt. Remove excess moisture and let cool.
Mix the cooled spinach with the sun-dried tomatoes, herb cream cheese, pine nuts, salt and pepper into a firm filling.
Cut the meat lengthwise so you can open it like a book. Pound the meat lightly with a meat mallet. Spread the filling evenly over the surface, leaving a 2 cm border.
Roll the meat tightly and tie it with kitchen twine at regular intervals. Season the outside generously with salt, pepper and thyme.
Heat butter and olive oil in a large roasting pan over high heat. Sear the rolled roast all over until golden brown, 4 to 5 minutes. Add the rosemary, garlic cloves and a generous splash of red wine.
Put the roasting pan in the preheated oven and roast the meat for 50 to 60 minutes. Use a meat thermometer: at 58°C the meat will be pink (rosé), at 65°C it is cooked through. Baste the meat halfway through with the pan juices.
Meanwhile place the potato wedges in a roasting dish. Drizzle with olive oil, add the peeled garlic cloves and rosemary, sprinkle with coarse salt and toss to coat. Roast for 40 minutes at 200°C until golden and cooked through. Put them in the oven alongside the meat or after the meat.
Remove the meat from the oven and let it rest for 15 minutes, covered with aluminium foil.
Make the jus: strain the pan juices through a sieve into a saucepan. Add 150 ml red wine and 200 ml beef stock. Reduce over medium-high heat until reduced by half. Season with pepper, salt and a knob of cold butter for shine.
Remove the kitchen twine, slice the meat into nice pieces and serve with the garlic potatoes, the red wine jus and optionally roasted winter greens such as Brussels sprouts or haricots verts.

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The meat thermometer is your best friend with this recipe. Don’t guess the doneness, measure it. At a 58°C core temperature remove the meat for a beautiful rosé colour. Then let it rest properly so the juices redistribute. Only after that should you carve.

You can make the filling a day in advance and keep it chilled. That way you'll have more time on the day itself for the table, your guests and the most important thing: enjoying a Christmas dinner together that will be talked about for a long time.