FIREMAN BOB'S " STUFFED TO GILLS " RIB EYE ROAST

Fireman Bob's

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

Provided by Bob Cooney

Time 3h55m

Number Of Ingredients 26

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Ingredients

FOR THE STUFFING...
1 lb thick sliced applewood-smoked bacon - diced fine
1/2 lb italian sausage - your choice of " heat "
1/4 c horseradish
1/2 c celery - diced fine
1/2 c shallots - diced fine
6 large 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 large eggs - slightly beaten
1/2 c parmesan cheese - shredded
FOR THE ROAST
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

Steps:

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 !!!!!