Reverse Sear Rib-Eye Roast With Fennel and Rosemary

Place roast, fat side down, on a cutting board with a long side facing you.

Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts.

French rib bones 1 1/2" from tip of bones, if desired.

Score fat cap in a crosshatch pattern, spacing cuts 1" apart.

Rub roasts all over with garlic, then coat with rosemary mixture.

Season generously with salt and pepper.

Place, fat cap up, on a rack, set inside a roasting pan.

Chill, uncovered, at least 8 hours and up to 1 day.

Let roasts sit at room temperature 2 hours for even roasting.

Place a rack in lower third of oven; preheat to 225°F.

Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 125°F for medium-rare, or 130°F for medium, 3 ½–4 hours.

Remove from oven, tent with foil, and let rest 30 minutes.

Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8–10 minutes.

Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it’s the fat you’re after).

Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5–8 minutes.

Strain into a medium nonreactive bowl.

Immediately stir in shallot; let cool (butter will have set up but will still be soft).

Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy.

Mix in chives and vinegar; season bacon butter with salt.

Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).

Move rack to upper third of oven; increase oven temperature to 500°F.

Roast meat until deep brown and exterior is crisp, 8–10 minutes.

Serve rib-eye roast with bacon butter.

Bacon butter mixture (without chives and vinegar) can be made 3 days ahead.

Cover and keep chilled.

Let soften slightly before adding chives and vinegar.