Bacon And Spinach Stuffed Rib Eye Roast Recipes

STUFFED STANDING RIB ROAST

Steps:

• Put the porcini mushrooms in a heatproof bowl and cover with boiling water. Let sit until softened, about 20 minutes. Remove the mushrooms with a slotted spoon so any grit stays at the bottom of the bowl; finely chop the mushrooms.
• Melt 4 tablespoons of the butter in a large skillet over medium-high heat; add the cremini and porcini mushrooms. Cook, stirring occasionally, until all the water cooks off and the mushrooms start to brown around the edges, about 10 minutes. Stir in the shallots, thyme, 1/2 teaspoon salt and several grinds of pepper and cook until the shallots soften and the mushrooms turn golden brown, about 5 minutes. Transfer to a baking sheet and spread in a thin layer to cool to room temperature.
• Meanwhile, melt 2 more tablespoons of the butter in the same skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and softened, about 1 minute. Add the spinach and cook, stirring often, until cooked through, about 4 minutes. Season with 1/2 teaspoon salt and stir to combine. Transfer the spinach to a colander set in a bowl to drain any excess moisture. Let cool to room temperature.
• While the spinach cools, melt the remaining 4 tablespoons butter in the skillet over medium-high heat. Add the brioche cubes and cook, stirring frequently, until golden brown and crispy, about 10 minutes. Remove from the heat and let cool to room temperature.
• Preheat the oven to 450 degrees F.
• With a sharp boning knife, cut the meat and fat away from the rib bones about 1 1/2 inches down from the top, scraping the bones as clean as you can. Trim any excess fat so there's no more than 1/4-inch covering the meat. (You can also ask your butcher to do this for you.)
• Put the roast on a large cutting board with the bones upright. Holding a large, sharp knife parallel to the bones and about 1 inch from the back of the bones, cut straight down until you are about 1 inch from the bottom of the roast. Gently pull the meat away from the bone so that the bones are upright and the meat is on the cutting board. Position the knife so it is parallel to the cutting board and, starting where you left off with your last cut, continue to cut into the meat about 1 inch up from the board, slowly unrolling the meat as you cut. You will have a long rectangular piece of meat attached to the bone that is about 1-inch thick.
• Once the meat is in an even layer, sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Spread the mushroom mixture in an even layer on the meat. Top with the brioche and then layer on the spinach. Dot with the truffle butter if using. Starting at the boneless end, tightly roll the meat back up and secure tightly with butcher twine (tie it all the way around the roast between each rib). Sprinkle the outside with 1 tablespoon salt and 1 teaspoon pepper.
• Place bone-side down on a roasting rack set in a roasting pan and transfer to the oven. Roast for 20 minutes, then turn the heat to 350 degrees F and continue to roast until the meat registers 125 degrees F on an instant-read thermometer for medium-rare, about 2 1/2 hours.
• Transfer the roast to a cutting board and let rest for 30 minutes before slicing and serving.

BACON-WRAPPED PRIME RIB RECIPE BY TASTY

Steps:

• Preheat the oven to 250°F (120°C).
• Let the ribeye roast come to room temperature. Place the ribeye on a greased wire rack set over a baking sheet. Season all over with salt and freshly ground pepper.
• Bake the roast for 3 hours, or until the internal temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let the ribeye cool to room temperature.
• Increase the oven temperature to 450°F (230°C).
• Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a medium bowl.
• Rub the butter mixture all over the ribeye roast.
• On a large piece of parchment paper or plastic wrap, weave together the bacon strips until you have a bacon lattice twice as long and twice as wide as the roast.
• Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
• Return the bacon-wrapped roast to a greased wire rack set over a baking sheet.
• Bake the roast for 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast is in the oven the first time.
• Remove the roast from the pan and pour the pan drippings into a medium saucepan over medium heat.
• Add the flour, whisking until there are no lumps and the mixture starts to simmer.
• Add the beef broth and stir until the gravy comes to a boil.
• Remove the pan from the heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch slices, then serve with the gravy and any sides you like!
• Enjoy!

STUFFED STANDING RIB ROAST

Steps:

• Make the stuffing: place the porcini in a small bowl and cover with boiling water. Soak for at least 45 minutes, or up to several hours, until soft. Lift porcini out of the liquid, drain on paper towels, chop and set aside. Strain the soaking liquid, leaving behind any grit in the bottom of the bowl, and set aside.
• Heat a large skillet over medium heat. Add sausages and cook for about 5 minutes, breaking the meat apart with a fork as it browns. Add mushrooms, shallots and garlic, cover, and cook for about 5 minutes more, stirring from time to time, until the vegetables are tender.
• Transfer the mixture to a large bowl. Stir in bread cubes, rosemary, spinach and egg and mix well. Moisten with about 1/4 cup reserved mushroom liquid. The stuffing should be slightly moist but not wet. Season to taste with salt and pepper and set aside, or refrigerate if not using immediately. (The stuffing is best made a day ahead and refrigerated, but don't stuff the meat ahead, as it can spoil.)
• Cook the meat: let the roast stand at room temperature for 4 hours before roasting. Heat the oven to 450 degrees, with a rack in the lower third of the oven.
• Using a long sharp knife, cut the roast between the bones and the meat so that the rack of ribs is almost severed from the meat, leaving about 3/4 inch of the meat attached to the bones. Place the roast on a flat surface so that you are looking down into the crevices between the bones and meat. Spread the stuffing into each crevice, using a rubber spatula to pack it in. (If you have extra stuffing, bake it in a buttered uncovered casserole dish for 30 minutes.) Tie the bones back in place with a couple of loops of butcher's twine to keep the stuffing inside.
• Combine the garlic, salt, pepper, rosemary, fennel seeds and oil in a small bowl. Generously rub the mixture over the top and sides of the roast and bones. Place a large V-shape roasting rack in a roasting pan and nestle the roast on the rack so that the bones are sticking straight up. Wrap the bone tips in aluminum foil to prevent burning.
• Roast for 20 minutes, then turn down the oven to 350 degrees and roast until the internal temperature is about 120 degrees. If you are not using a continuous-read thermometer, begin monitoring the internal temperature with an instant-read thermometer after 45 minutes, checking the temperature every 15 minutes at the thickest part of the roast. When the roast is done (usually 1 1/4 to 2 hours), set aside, covered loosely with aluminum foil, to rest for at least 20 minutes and up to 45 minutes before carving and serving. The temperature will rise 10 to 15 degrees as it rests.
• To carve and serve, remove the twine from the roast. Place the roast on a cutting board so that the bones are vertical. Sever the strip of meat attached to the bones and spoon the stuffing into a serving bowl. Set the bones aside, and turn the roast so the bone side lies flat. Cut the roast into 1/4- to 1/2-inch-thick slices and arrange in an overlapping row on a serving platter.
• Slice between the bones to separate them and add to the platter. Pour any carving juices over the meat and serve.