Ribeye Cap Roulade
Ribeye Cap Roulade

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ribeye cap roulade. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ribeye Cap Roulade is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Ribeye Cap Roulade is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have ribeye cap roulade using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Ribeye Cap Roulade:
  1. Prepare 1 cut of ribeye cab about 2 lbs
  2. Prepare Stuffing
  3. Make ready 1/2 lb portabella mushrooms
  4. Prepare 6 big cloves garlic
  5. Prepare 2 shallots
  6. Get 8 artichoke quarters canned in brine
  7. Get 1 package frozen chopped spinach
  8. Prepare To taste Montreal seasoning
  9. Get To taste crushed red pepper flakes
  10. Prepare To taste Parmesan cheese
  11. Get Roll
  12. Make ready Butchers twine
  13. Take To taste granulated garlic
  14. Take To taste Montreal seasoning
Instructions to make Ribeye Cap Roulade:
  1. Set ribeye cap out and let come to room temperature.
  2. Finely chop the mushrooms, shallots, garlic, artichokes and spinach.
  3. In large skillet heat 2 tbsp extra virgin olive oil and saute the mushrooms, shallots, garlic, artichokes and spinach. Add crushed red pepper flakes and Montreal seasoning.
  4. Once all is soft and the shallots are translucent turn off the heat and let cool.
  5. Preheat oven to 425°
  6. Lay plastic wrap out on the countertop lay the ribeye cap on it and cover with plastic wrap. Using the flat side of a meat tenderizer pound out until the ribeye is about the same thickness all the way across. Trim off any pieces that stick out and will be hard to roll.
  7. Spread the mix and Parmesan cheese across the ribeye.
  8. Roll and tie with the butcher's twine. Season the outside with the granulated garlic and Montreal seasoning.
  9. Put the ribeye onto a baking sheet with a cooling rack to keep it raised during cooking. Place a thermometer into the center of the thickest side and bake to an internal temperature of 135°. This will take roughly 40 minutes. Mid way through turn the ribeye over to ensure even browning.
  10. When the internal temp is hit let rest about 10 minutes before slicing.
  11. After resting slice and serve. This is one of my absolute favorite beef recipes!

So that is going to wrap it up for this special food ribeye cap roulade recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!