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Bacon and Spinach-Stuffed Rib-Eye Roast


Bacon and Spinach-Stuffed Rib-Eye Roast Recipe

Ingredients:
  • 1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped shallots
  • 3 garlic cloves, chopped
  • 2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
  • 1/4 cup crme frache or sour cream
  • 2 cups coarse fresh breadcrumbs made from day-old white bread
  • 1/2 cup finely chopped scallions
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon nutmeg, preferably freshly grated
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, whisked to blend
  • 1 5-bone standing beef rib-eye roast (1013 pounds), chine bone removed, fat trimmed to 1/4" thickness
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh thyme
Directions:
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Rank

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