Smoked Ribeye Roast Topped with Bacon and Green Onion Served with Roasted Bagna Cauda Cabbage

What You’ll Need:

For the Ribeye Roast

1 4 lbs Boneless Ribeye Roast

4 Tbsp Yellow Mustard

2 Tbsp Worcestershire Sauce

2 Tbsp Honey

6 Tbsp Black Pepper

6 Tbsp Kosher Salt

6 Tbsp Smoked Paprika

½ Lbs Bacon, cut into ¼ cubes

2 Bunches Green Onion, Cut ¼” Thick

4 Cloves Garlic, Sliced Thin

¼ Cup Olive Oil

Salt & Pepper to taste

For the Horseradish Cream

¼ Cup Dukes Mayo

4 Tbsp Prepared Horseradish

1 Tbsp Dijon Mustard

2 Tbsp Fresh Squeezed Lemon Juice

1 Tbsp White Wine Vinegar

½ Tsp Kosher Salt

2 Tbsp Fresh Chive, Finely Chopped

For the Roasted Cabbage Over Bagna Cauda Yogurt

2 Tbsp Unsalted Butter

1/2 Cup Olive Oil

5 Anchovy Fillets

3 GarlIc Cloves

1 Lemon

1 Cup Greek Yogurt

Handful Celery Leaves, Roughly Chopped

1 Bunch Napa Cabbage, Quartered Lengthwise

Salt & Pepper to Taste

What You’ll Do:

For the Roast

1. Prepare the roast by mixing the mustard, Worcestershire & Honey. In a separate bowl mix the dry spices.
2. Coat the roast evenly with the mustard mixture then season liberally with the spice mix.
3. Let sit in the refrigerator for up to 4 hours or at least 2.
4. Set smoker or oven to 250 degrees and cook for 3 hours or until internal temperature reached 130 (about 3 hours).
5. Set aside and let rest for at least 15 minutes.
6. Meanwhile, make the topping by sautéing the bacon over medium heat in a sauté pan.
7. Once the bacon is crispy, add the green onion, garlic, and olive oil. Cook until soft and fragrant (about 5 minutes).
8. While the ribeye roast cooks, make the horseradish cream by mixing all the ingredients then set aside.

For the Cabbage

1. Heat butter over medium high heat.
2. Chop the anchovy then smash with the side of the knife until it becomes a paste.
3. Add the anchovy to the melted butter.
4. Grate the garlic into the pan and cook until fragrant… about 5 minutes
5. Remove from heat and grate the lemon rind into the pan then add about 2 tbsp of the lemon juice… set aside and let cool.
6. Once cool, add into the Greek Yogurt.
7. Set oven to 400 degrees.
8. Slice cabbage and coat liberally with olive oil then salt.
9. Place the cabbage sections on a baking sheet and roast for 20 minutes or until parts of the leaves have started to brown.

To Serve

1. Slice a 1” section of the ribeye roast and top with the bacon mixture and the horseradish cream.
2. Spread a spoonful of the Bagna Cauda Yogurt onto the other side of the plate and then place a section of the roasted cabbage on top.
3. Top with celery leaves then serve.
4. Enjoy!!