Name: Bacon and Spinach-Stuffed Rib-Eye Roast
Yield: 8 to 10 Servings
Ingredients: 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 crème fraîche 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 (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

Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.

Recipe notes