The Cheaper, Leaner, Beefier Roast We Keep Coming Back To

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Trim the fat from the top, bottom and sides of the roast, removing all sinew, silver skin and stringy fat. Leave a ½-inch fat cap on top.
2. Score the fat cap in both directions, cutting 1/8 to 1/4 inch deep.
3. Truss the roast with butcher's twine.
4. Place the roast on a rack over a sheet tray and season all sides generously with 2 tablespoons coarse salt and 2 teaspoons ground pepper.
5. Refrigerate uncovered on the rack for 12 to 48 hours.
6. Take the roast out and let it stand at room temperature for 25–30 minutes.
7. Meanwhile, beat the 4 sticks of softened unsalted butter in a stand mixer with the paddle on high for 5–7 minutes, until light and fluffy.
8. Stop the mixer and add the parsley, thyme, rosemary, chives, garlic, lemon zest and juice, salt, pepper and sherry. Mix on low speed to combine.
9. Spread half of the herb butter over the fat cap and spread it evenly with a spatula.
10. Insert a thermometer into the centre of the roast from the top. Reverse sear on a middle rack at 225°F until it reaches 108–110°F internally, about 2½ hours.
11. Cover the roast with foil and rest for 60–75 minutes.
12. Meanwhile, heat the oven to 500°F, using convection if you have it.
13. Optional: coat the beef shank bones in oil, salt and pepper, and roast on a parchment-lined sheet on a middle rack for 20–25 minutes, until the marrow reaches 145°F internally. Cool slightly, then process the marrow with the remaining herb butter until finely minced and combined. Set aside.
14. Return the rested roast to a middle rack at 500°F until it reaches 118–120°F for rare to medium-rare, about 25 minutes.
15. Remove the roast, spread a few tablespoons of the marrow butter over it, slice and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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