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.

📝 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

👨‍🍳 Instructions

1. 1Take 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.