Bacon And Spinach-stuffed Rib-eye Roast

Ingredients

Stuffing

1 pound 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-oz. bags frozen, thawed) spinach, squeezed dry, chopped
1/4 cup crÃ¨me fraÃ®che 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

Roast

1 5-bone standing beef rib-eye roast (10–13 lb.), chine bone removed, fat trimmed to 1/4" thick
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme

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Bon Appetit Magazine

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