Photo: Chiara Conti

Bacon and Spinach-Stuffed Rib-Eye Roast

Name: Bacon and Spinach-Stuffed Rib-Eye Roast
Yield: Makes 8–10 servings
Ingredients: 1 pound sliced 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-ounce bags frozen, thawed) spinach, squeezed dry, finely 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 pounds), chine bone removed, fat trimmed to 1/4" thickness; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1/4 cup finely chopped fresh thyme

17 ingredients Makes 8–10 servings openrecipes

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Estimated Nutrition (whole recipe, rough)

1209

Calories

71g

Protein

41g

Fat

134g

Carbs

What these numbers assume — 16 portions →

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
White Bread	1 slice (30g) white	79
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Nutmeg	1 tsp ground (2.2g)	12
Spinach	1 cup raw (30g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Sage	1 tsp ground (0.7g)	2
Salt	1 tsp (6g)	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

1 pound sliced 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-ounce bags frozen, thawed) spinach, squeezed dry, finely 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 pounds), chine bone removed, fat trimmed to 1/4" thickness
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme

Directions

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By epicurious · Recipe sourced from openrecipes

Bacon and Spinach-Stuffed Rib-Eye Roast

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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