Pack this stunning beef roast with a savory stuffing. It helps keep the meat juicy and makes a fine accompaniment on the plate.
Ingredients
Makes 810 servings
Stuffing:
Roast:
For stuffing:
Step 1
Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel¿lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2¿3 minutes longer. Scrape mixture into a medium bowl.
Step 2
Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover with plastic wrap and refrigerate.Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and refrigerate until stuffing is firm, about 1 hour.
For roast:
Step 3
Let meat stand at room temperature for 4 hours.
Step 4
Arrange a rack in lower third of oven and preheat to 450°F. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones.
Step 5
Pull bones away from meat to create a 3"¿4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around the bones to keep them in place and secure the stuffing. Tie the roast vertically between each bone.
Step 6
Season the roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
Step 7
Roast beef for 20 minutes. Reduce heat to 350°F and continue roasting for about 3 hours—beginning to probe center of roast at the 2-hour mark—until an instant-read thermometer inserted into the thickest part of roast registers 110°F¿115°F for rare and 120°F¿125°F for medium-rare.
Step 8
Transfer the roast to a carving board; tent loosely with foil. Let rest for at least 20 minutes and up to 1 hour. Remove the twine.
Step 9
Carving option 1: Cut between the ribs to make 5 large bone-in steaks to be shared.
Step 10
Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4"¿1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.
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Reviews (17)
Back to TopMade this exactly as written and it was absolutely delicious, I wouldn't change a thing! My husband even commented again the next day how great it was.
giannagrac
Southern California
2/15/2015
Everyone loved this when I prepared it and "everyone" are not always easy to please. The spinach stuffing was very flavorful, with good texture and is a great side dish on it's on. However, stuffed into this rib eye roast it is spectacular! If you have robust tastebuds and want lots of flavor, then this is your recipe. It will impress your dinner guests. I used a leave in meat thermometer to be on the safe side concerning the level of doneness. All went well.
Lilytilda
Detroit, Michigan
1/5/2015
I just made this for Christmas dinner. We have some great cooks in my family and this was the 3rd rib roast served this holiday season so I wanted to knock one out of the park. I must say, this that I was not disappointed. The stuffing is amazing. This will be my "go to" recipe going forward. I used to make the pink and green peppercorn encrusted rib roast but this is my new favorite!
debthe
Pepper Pike, Ohio
12/26/2014
My family is STILL talking about this meal which I made on New Year's Day. The stuffing was devoured & everyone loved the roast. The meat was relatively easy to do with the help of a thermometer, but the presentation was restaurant worthy :) Will be making this again for Easter!
tdavido
Saint Paul, MN
3/10/2014
Fantastic! Thank you Epicurious for making me look good! :)
lmanderson
Burtonsville, MD
2/3/2014
This was beautiful. I made the stuffing as written but my son wouldn't let me touch the meat, so I cooked it while the rib rested. The prime rib was so easy and so delicious, the stuffing was well received by the 13 adults at the table, but I wasn't crazy about it. It could be because I used peppered bacon...? A very simple recipe that highlights a beautiful cut of meat.
smd4
Austin, Texas
12/31/2013
Okay, I'm making this as I type - but I do believe I am going to LOVE IT!!! So I assume you actually put the cooked bacon into the stuffing at some point... But seriously, WHAT do you do with the reserved bacon drippings??? Anyone have a clue?
dperry425
LI
12/23/2013
Yes. A thousand times yes. This was extremely easy to make and was a HUGE crowd pleaser! I used an 11.5 lb roast and still had extra stuffing which I just put in the oven with a couple tablespoons of butter on top for about a 1/2 hour. Seriously, looking for a delicious, impressive, and easy main? This is it.
beccamutt
12/26/2012
I made this for Christmas dinner today...so good! First time I made a rib-eye roast so I was pretty excited and this definitely met, if not exceeded, my expectations. We bought a 10 lb roast with four bones and I was pretty surprised when the thermometer read 150 at the two hour mark...I pulled the roast out and let it set for 20 mins... It was a perfect "medium" doneness (which is what we wanted). Our guests raved! I did have a bit of extra stuffing. Will absolutely make this again!!
chrisjanklind
San Diego
12/25/2012
I followed the recipe exactly, no alterations. It was simply fabuous and one of the best dinner party entrees I've ever served. I would make it again in a heartbeat! It is a keeper!
mmb1111950
Dublin, OH
6/17/2012
Made this for Christmas dinner, and was surprised at how easy it was--for such an elegant/elaborate/fahncy meal, I thought it would require more prep. Agree with Lovestoputter that there was more than enough stuffing to bake some separately. We had one lactose-intolerant guest, and so I omitted the creme fraiche/sour cream from the stuffing, and it was still delicious. That also seemed to eliminate any need to let the stuffing "settle" for an hour on a baking sheet--without the extra moisture the stuffing held together beautifully when first mixed.
SiobhanEPI
Brooklyn
12/30/2011
Made for Christmas dinner and was fantastic.
andersc1
Atlanta, GA
12/29/2011
This was delicious. I made it for Christmas dinner and it was a hit. The stuffing was fantastic. I forgot the eggs and only put 1/2 the bread crumbs in. the stuffing was a perfect.
tlsz1
Idaho
12/28/2011
I had bought a prime rib roast, which I had the butcher trim for easy slicing. (Basically slice the prime rib alomost off of the ribs, and then tie it back on. I used the stuffing between the ribs and the meat, and baked. (I did put the bacon back in the stuffing before stuffing.) Made tons of the stuffing, but baked it in a casserole along side. Rave reviews and people asked to take home the leftovers.
kimmariet56
San Diego, CA
12/28/2011
我从来没有前里脊肉和was a bit nervous about ruining an expensive indulgence. No worries; this was terrific. The recipe makes far more stuffing than will fit into the cavity of the roast, so bake the extra in a separate dish about an hour before serving time and brush with the pan drippings. There is no need to rub olive oil on the roast due to its ample fat content. I removed it at 120 degrees, but it continued to rise considerably as it rested, and I ended up with a medium, rather than medium-rare roast. Next time I'll remove it sooner, but the flavor was excellent even if it wasn't my preferred pinker hue. The stuffing flavors are even better the next day.
lovestoputter
12/26/2011
