Bacon and Spinach-Stuffed Rib-Eye Roast
INGREDIENTS
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applewood-smoked bacon, cut crosswise into 1/2' pieces
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finely chopped celery
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finely chopped shallots
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garlic cloves, chopped
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1/2 cups cooked (or three 10-oz. bags frozen, thawed) spinach, squeezed dry, chopped
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crème fraîche or sour cream
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coarse fresh breadcrumbs made from day-old white bread
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finely chopped scallions
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chopped fresh sage
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chopped fresh thyme
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nutmeg, preferably freshly grated
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Kosher salt and freshly ground black pepper
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large eggs, whisked to blend
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5-bone standing beef rib-eye roast (10–13 lb.), chine bone removed, fat trimmed to 1/4' thick
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Kosher salt and freshly ground black pepper
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olive oil
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finely chopped fresh thyme
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