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Bacon and Spinach-Stuffed Rib-Eye Roast

Bacon and Spinach-Stuffed Rib-Eye Roast
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Bacon and Spinach-Stuffed Rib-Eye Roast

Ingredients

  • Stuffing

  • 1 pound bacon, cut into 1/2in pieces

  • 1/2 cup celery, finely chopped

  • 1/2 cup shallots, finely chopped

  • 3 garlic gloves, coarsely chopped

  • 3 10-oz bags frozen spinach (thawed, squeezed dry, chopped)

  • 1/4 cup creme fraiche

  • 2 cups fresh breadcrumbs, coarse

  • 1/2 cup scallions, finely chopped

  • 1 teaspoon sage, chopped

  • 1 teaspoon thyme, chopped

  • 1/4 teaspoon nutmeg, ground or grated

  • kosher salt and fresh black pepper

  • 2 large eggs

  • Roast

  • 1 5-bone standing beef ribeye roast (10-13 lbs)

  • kosher salt and fresh black pepper

  • 2 tablespoon olive oil

  • 1/4 cup thyme, finely chopped

Directions

  • Stuffing
  • Cook chopped bacon over medium heat, stirring often, until brown but not crisp.
  • Transfer to plate lined with paper towel to drain.
  • Pour off bacon drippings and reserve 2 tablespoons.
  • Add celery, shallots and garlic to pan, cook over medium heat until vegetables are soft (about 5 minutes).
  • Stir in spinach and creme fraiche, stirring occasionally, for about 2-3 minutes. Scrape mixture into a bowl.
  • Stir in breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper.
  • If making ahead: Cover with plastic wrap and refrigerate. Then move to step once ready to make beef.
  • Stir in eggs and spread stuffing out on rimmed baking sheet. Cover with plastic wrap and chill until stuffing is firm – about one hour.
  • Roast
  • Let meet stand at room temperature for 4 hours.
  • Preheat oven to 450 degrees.
  • Trim beef fat to 1/4in thickness. Place roast on a work surface with bones standing straight up.
  • Using a knife, cut along bones so only 1″ of meat is attached at base of bones.
  • Season roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
  • Pull bones away from meat to create a 3–4″-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around bones to keep them in place and secure stuffing. Tie the roast vertically between each bone.
  • Place beef in a v-shape roasting pan.
  • Roast beef for 20 minutes at 450 degrees. Reduce heat to 350 degrees and continue roasting for 3 hours.
  • At the 2 hour mark, start checking the beef with a thermometer in the thickest part of the roast. (105-110 for rare and 115-120 for medium rare).
  • Transfer roast to a carving board; tent loosely with foil. Let rest for at least 30 minutes and up to 1 hour. Remove twine.
  • To Serve
  • Cut between ribs to make 5 large bone steaks. Spoon stuffing that falls out onto each plate.

Notes

  • Steps 1-7 can be done ahead of time.

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