Bacon and Spinach-Stuffed Rib-Eye Roast

Bacon and Spinach-Stuffed Rib-Eye Roast
Photo by Marcus Nilsson

Ingredients

  • ½ cup scallions
  • ¼ cup fresh thyme
  • 2 tablespoons olive oil
  • 1 5-bone standing beef rib-eye roast , chine bone removed, fat trimmed to 1/4" thickness
  • 2 cups coarse fresh breadcrumbs made from day-old white bread
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon nutmeg, preferably freshly grated
  • + 10 more ingredients
    • 3 cloves garlic
    • ½ cup shallots
    • 1 teaspoon thyme
    • 1 teaspoon sage
    • 2 ½ cups cooked spinach
    • Kosher salt and freshly ground black pepper
    • 2 large eggs
    • ½ cup celery
    • 1 pound sliced applewood-smoked bacon
    • ¼ cup crème frache

Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for anothe...

View full recipe at Epicurious

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