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Before you jump to Ribeye Cap Roulade recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Deciding to eat healthily has great benefits and is becoming a more popular way of living. The overall economy is impacted by the number of individuals who suffer from health conditions such as hypertension, which is directly associated with poor eating habits. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. Most likely, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. Contrary to that information, individuals can change their eating habits for the better by carrying out a couple of simple changes.
The first change to make is to pay more attention to what you buy when you shop for food because it is likely that you tend to pick up many of the things without thinking. As an example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before buying? One healthy substitute that can give you a positive start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.
To sum up, it is easy to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to ribeye cap roulade recipe. To make ribeye cap roulade you need 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Ribeye Cap Roulade:
- Take cut of ribeye cab about 2 lbs
- Use Stuffing
- Get portabella mushrooms
- You need big cloves garlic
- Use shallots
- Provide artichoke quarters canned in brine
- Prepare frozen chopped spinach
- Take Montreal seasoning
- Get crushed red pepper flakes
- Prepare Parmesan cheese
- Get Roll
- Take Butchers twine
- Prepare granulated garlic
- You need Montreal seasoning
Steps to make Ribeye Cap Roulade:
- Set ribeye cap out and let come to room temperature.
- Finely chop the mushrooms, shallots, garlic, artichokes and spinach.
- 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.
- Once all is soft and the shallots are translucent turn off the heat and let cool.
- Preheat oven to 425°
- 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.
- Spread the mix and Parmesan cheese across the ribeye.
- Roll and tie with the butcher's twine. Season the outside with the granulated garlic and Montreal seasoning.
- 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.
- When the internal temp is hit let rest about 10 minutes before slicing.
- After resting slice and serve. This is one of my absolute favorite beef recipes!
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