Bacon and Spinach-Stuffed Rib-Eye Roast

Ingredients

• 1 pound bacon sliced
• 2 cups bread fresh white
• 0.5 cup celery finely chopped
• 0.3 cup crème fraîche sour
• 2 large eggs 
• 1 teaspoon sage fresh chopped
• 0.3 cup thyme sprigs fresh finely chopped
• 3  garlic clove chopped
• 10 servings pepper black freshly ground
• 0.3 teaspoon nutmeg freshly grated
• 2 tablespoons olive oil 
• 0.5 cup spring onion finely chopped
• 0.5 cup shallots finely chopped
• 2.5 cups spinach frozen dry thawed cooked finely chopped (10-ounce bags , )
• 10 pounds prime rib roast fat trimmed

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven
• knife
• plastic wrap
• roasting pan
• aluminum foil
• kitchen twine

Directions

1. Pulse bacon several times ina food processor to coarsely chop. Scrapeinto a large skillet; cook over mediumheat, stirring often, until bacon is brownedbut not crisp, about 10 minutes.
2. Transferto a paper towel–lined plate to drain.
3. Pouroff and reserve 2 tablespoons bacon drippings foranother use. Return pan to medium heat.
4. Add celery, shallots, and garlic; cover andcook, stirring occasionally, until vegetablesare soft, about 5 minutes. Stir in spinach andcrème fraîche; cook, stirring occasionally,2–3 minutes longer. Scrape mixture intoa medium bowl.
5. Stir breadcrumbs, scallions, sage, thyme,and nutmeg into stuffing mixture. Season totaste with salt and pepper. DO AHEAD: Canbe made 1 day ahead. Cover with plasticwrap and refrigerate. Stir in eggs.
6. Spreadstuffing out on a rimmed baking sheet;cover with plastic wrap and refrigerateuntil stuffing is firm, about 1 hour.
7. Let meat stand at room temperaturefor 4 hours.
8. Arrange a rack in lower third of oven andpreheat to 450°F. Set a V-shaped rack insidea large roasting pan.
9. Place roast on a worksurface with bones standing straightup. Using a knife, cut along bones so only1" of meat is attached at base of bones.
10. Pull bones away from meat to createa 3"–4"-wide pocket at the top. Lightly packstuffing into pocket. Starting at one end,tie kitchen twine horizontally around thebones to keep them in place and secure thestuffing. Tie the roast vertically betweeneach bone.
11. Season the roast (including the bones)generously with salt and pepper, rub withoil, and sprinkle with thyme.
12. Place roast,bones facing up, in prepared pan; wrapbone tips in foil to prevent burning.
13. Roast beef for 20 minutes. Reduce heatto 350°F and continue roasting for about3 hours—beginning to probe center of roastat the 2-hour mark—until an instant-readthermometer inserted into the thickest partof roast registers 110°F–115°F for rare and120°F–125°F for medium-rare.
14. Transfer the roast to a carving board;tent loosely with foil.
15. Let rest for at least20 minutes and up to 1 hour.
16. Removethe twine.
17. Cut between the ribsto make 5 large bone-in steaks to beshared.
18. Carving option 2: Spoon stuffing intoa serving bowl. Slice off rib rack by cuttingthrough strip of meat at base of bones. Slicebetween bones and transfer ribs to a platter.
19. Place meat on a work surface; cut into1/4"–1/2"-thick slices.
20. Transfer slices to platterwith ribs and serve with small spoonfuls ofstuffing on the side.