Real Recipes From Real Home Cooks ®

fireman bob's " stuffed to gills " rib eye roast

Recipe by
Bob Cooney
Cottonwood Heights, UT

I was asked a few days ago by Sis, to " create " a new recipe for a " Stuffed Roast "... Here is my version of a great " Stuffed Roast " !!! I hope You all enjoy this tasty morsel of meat !!! Sincerely, Fireman Bob

yield 6 to 8
prep time 25 Min
cook time 3 Hr 30 Min
method Roast

Ingredients For fireman bob's " stuffed to gills " rib eye roast

  • 1 lb
    thick sliced applewood-smoked bacon - diced fine
  • 1/2 lb
    italian sausage - your choice of " heat "
  • 1/4 c
  • 1/2 c
    celery - diced fine
  • 1/2 c
    shallots - diced fine
  • 6 lg
    garlic cloves - diced fine
  • 3 c
    spinach - cooked - squeezed dry - diced fine
  • 1/2 c
    sour cream
  • 2 c
    breadcrumbs made from day-old white bread
  • 1 c
    scallions - diced fine
  • 2 tsp
    fresh sage - diced fine
  • 2 tsp
    fresh rosemary - diced fine
  • 2 tsp
    fresh fennel - diced fine
  • 2 tsp
    fresh parsely - diced fine
  • 2 tsp
    crushed red pepper flakes - or to taste
  • 2 tsp
    nutmeg - fresh grated
  • 2 tsp
    course sea salt - or to taste
  • 2 tsp
    fresh cracked black pepper - or to taste
  • 3 lg
    eggs - slightly beaten
  • 1/2 c
    parmesan cheese - shredded
  • 6 lb
    beef rib-eye roast - if you are not comfortable with " butterflying " the roast, have your " butcher " cut roast with 1/2 " thickness. it will " roll " out into a large slab of meat.
  • 2 tsp
    each of course sea salt and fresh cracked black pepper generously season the roast
  • 4 Tbsp
    olive oil
  • 2 tsp
    caraway seeds

How To Make fireman bob's " stuffed to gills " rib eye roast

  • 1
    For stuffing: Place bacon into a large Dutch Oven, cook over medium heat, stirring often, until bacon is browned but not crisp, about 8 minutes. Set aside to drain. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in spinach and sour cream and simmer, stirring occasionally. Scrape mixture into a medium bowl. Stir breadcrumbs, scallions, sage, rosemary, fennel, parsley, red pepper flakes, nutmeg, and Parmesan cheese into stuffing mixture. Season to taste with salt and pepper. Stir in eggs. Place in refrigerator to cool.
  • 2
    For roast: Let meat stand at room temperature for 2 hours. Allow roast to " roll " out on the cutting board to prep for the stuffing. Season the roast generously with salt and pepper, rub with oil, and sprinkle with rosemary. Spread the stuffing mixture out on the meat creating an even thickness all over the meat. NOTE: If you end up with extra stuffing, just place in a pan and bake. Carefully roll the roast with stuffing mixture into a big roll, tie off the rolled raost with butcher twine with several " ties ". Place the " Roast " in a large Dutch Oven and cover with lid and place in your oven.
  • 3
    Roast beef for 20 minutes. Reduce heat to 250°F and continue roasting for 3 hours. center of roast at the 2 1/2 hour mark using a thermometer insert into the thickest part of roast, it will register 110°F to –115°F for rare and 120°F –125°F for medium-rare. Place the roast on a cutting board, place foil loosely on roast. Let rest for at least 10 minutes. Remove the twine. Serve with Crusty bread and a side of Garlic Mashed Potatoes.
  • 4
    ENJOY !!!!!