Bacon and Spinach-Stuffed Rib-Eye Roast

Name: Bacon and Spinach-Stuffed Rib-Eye Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams sliced applewood-smoked bacon, cut crosswise into 1/2 pieces; 473 milliliters coarse fresh breadcrumbs made from day-old white bread; 118 milliliters finely chopped celery; 59 milliliters crème fraîche or sour cream; 2 larges eggs, whisked to blend; 1 teaspoon chopped fresh sage; 59 milliliters finely chopped fresh thyme; 3 garlic cloves, chopped; 10 servings Kosher salt and freshly ground black pepper; 0 teaspoons nutmeg, preferably freshly grated; 2 Tbsps olive oil; 118 milliliters finely chopped scallions; 118 milliliters finely chopped shallots; 591 milliliters cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped; 5 kilograms 5-bone standing beef rib-eye roast (10–13 pounds), chine bone removed, fat trimmed to 1/4 thickness

Bacon and Spinach-Stuffed Rib-Eye Roast might be just the main course you are searching for. This recipe serves 10. One portion of this dish contains approximately 70g of protein, 144g of fat, and a total of 1613 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of shallots, coarse breadcrumbs made from day-old bread, sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Pulse bacon several times ina food processor to coarsely chop. Scrapeinto a large skillet; cook over mediumheat, stirring often, until bacon is brownedbut not crisp, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Food Processor

Frying Pan

Transferto a paper towel–lined plate to drain.

Equipment you will use

Paper Towels

Pouroff and reserve 2 tablespoons bacon drippings foranother use. Return pan to medium heat.

Ingredients you will need

Bacon Drippings

Equipment you will use

Frying Pan

Add celery, shallots, and garlic; cover andcook, stirring occasionally, until vegetablesare soft, about 5 minutes. Stir in spinach andcrème fraîche; cook, stirring occasionally,2–3 minutes longer. Scrape mixture intoa medium bowl.

Ingredients you will need

Shallot

Spinach

Celery

Garlic

Equipment you will use

Bowl

Stir breadcrumbs, scallions, sage, thyme,and nutmeg into stuffing mixture. Season totaste with salt and pepper. DO AHEAD: Canbe made 1 day ahead. Cover with plasticwrap and refrigerate. Stir in eggs.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Green Onions

Stuffing

Nutmeg

Thyme

Egg

Sage

Spreadstuffing out on a rimmed baking sheet;cover with plastic wrap and refrigerateuntil stuffing is firm, about 1 hour.

Ingredients you will need

Stuffing

Spread

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Let meat stand at room temperaturefor 4 hours.

Ingredients you will need

Meat

Arrange a rack in lower third of oven andpreheat to 450°F. Set a V-shaped rack insidea large roasting pan.

Equipment you will use

Roasting Pan

Oven

Place roast on a worksurface with bones standing straightup. Using a knife, cut along bones so only1" of meat is attached at base of bones.

Ingredients you will need

Base

Meat

Equipment you will use

Knife

Pull bones away from meat to createa 3"–4"-wide pocket at the top. Lightly packstuffing into pocket. Starting at one end,tie kitchen twine horizontally around thebones to keep them in place and secure thestuffing. Tie the roast vertically betweeneach bone.

Ingredients you will need

Bone

Meat

Equipment you will use

Kitchen Twine

Season the roast (including the bones)generously with salt and pepper, rub withoil, and sprinkle with thyme.

Ingredients you will need

Salt And Pepper

Thyme

Dry Seasoning Rub

Place roast,bones facing up, in prepared pan; wrapbone tips in foil to prevent burning.

Equipment you will use

Aluminum Foil

Frying Pan

Roast beef for 20 minutes. Reduce heatto 350°F and continue roasting for about3 hours—beginning to probe center of roastat the 2-hour mark—until an instant-readthermometer inserted into the thickest partof roast registers 110°F–115°F for rare and120°F–125°F for medium-rare.

Ingredients you will need

Roast Beef

Transfer the roast to a carving board;tent loosely with foil.

Equipment you will use

Aluminum Foil

Let rest for at least20 minutes and up to 1 hour.

Removethe twine.

Equipment you will use

Kitchen Twine

Cut between the ribsto make 5 large bone-in steaks to beshared.

Ingredients you will need

Steak

Bone

Carving option 2: Spoon stuffing intoa serving bowl. Slice off rib rack by cuttingthrough strip of meat at base of bones. Slicebetween bones and transfer ribs to a platter.

Ingredients you will need

Stuffing

Base

Meat

Ribs