Stuffed Rib of Beef by Gordon Ramsay

Bring the roast to room temperature. Take the roast out of the fridge and allow it to come up to room temperature, 1 to 2 hours.

Make the stuffing. Heat a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan over medium heat, add oil and onion with a pinch of salt and pepper, and cook, stirring occasionally until softened, about 5 minutes. Add mushrooms and garlic and cook, stirring occasionally until mushrooms have released liquid and started to dry out and lightly brown, about 5 minutes. Add spinach and cover with the lid just until the spinach wilts. Once wilted, uncover and cook, stirring, until liquid is evaporated and spinach is dark green, 1 to 2 minutes. Set aside.

Pulse bread in a food processor until coarse crumbs form. Add tarragon and thyme, and pulse to chop and combine. Add mushroom mixture, and pulse just until spinach is chopped and mixture is combined but still chunky. Transfer to a bowl and season with salt and pepper, then stir in egg yolk to bind the mixture.

Make the roast. Preheat the oven to 450°F/230°C. In a HexClad Large Hybrid Roasting Pan (without the rack), toss carrots and parsnips in 1 tablespoon olive oil and season with salt and pepper, set aside.

Stand the roast up on a cutting board with the rib bones pointing up. Using a long sharp knife, carefully cut between the rack of rib bones and the meat, starting at the top and stopping about 1 inch/2.5 centimeters before you get to the bottom. The idea is to separate the meat from the bones, but leave it attached along the bottom. Season all sides and in the gap generously with salt and pepper.

Gently pull the meat apart and push the stuffing into the gap.Tie a couple of pieces of butcher’s twine horizontally around the meat and vertically between the rib bones to secure the stuffing in place.

In a small bowl, mix the mustard powder and remaining oil with a pinch of salt and pepper to form a thin paste. Rub the mixture over the surface of the roast, then transfer, rib side down, to the rack of the roasting pan and place over the vegetables in the pan.

Roast for 20 minutes, then lower the temperature to 350°F/180°C and continue roasting until the vegetables are tender and golden, about 15 minutes more.

Lift the rack to remove the vegetables to a baking sheet. Then return the roasting pan with the beef on rack to the oven. Continue roasting until an instant-read thermometer inserted into the center of the roast registers 125°F for a medium-rare, about 1 hour up to 2 hours, depending on the roast size.