Ribeye Cap Roulade
Ribeye Cap Roulade

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ribeye cap roulade. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Ribeye Cap Roulade is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Ribeye Cap Roulade is something that I’ve loved my whole life.

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

The ingredients needed to make Ribeye Cap Roulade:
  1. Take 1 cut of ribeye cab about 2 lbs
  2. Make ready Stuffing
  3. Get 1/2 lb portabella mushrooms
  4. Prepare 6 big cloves garlic
  5. Make ready 2 shallots
  6. Get 8 artichoke quarters canned in brine
  7. Make ready 1 package frozen chopped spinach
  8. Prepare To taste Montreal seasoning
  9. Prepare To taste crushed red pepper flakes
  10. Prepare To taste Parmesan cheese
  11. Prepare Roll
  12. Make ready Butchers twine
  13. Take To taste granulated garlic
  14. Get 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!

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