Text 33062, 111 rader
Skriven 2013-01-27 06:39:14 av Dave Drum (1:261/38)
Ärende: Gourmet 1516
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bacon & Spinach-Stuffed Rib-Eye Roast
 Categories: Beef, Greens, Stuffing, Dairy
      Yield: 9 Servings

MMMMM--------------------------STUFFING-------------------------------
      1 lb Sliced applewood-smoked
           - bacon; cut across in 1/2"
           - pieces
    1/2 c  Fine chopped celery
    1/2 c  Fine chopped shallots
      3 cl Garlic; chopped
  2 1/2 c  Cooked spinach; squeezed dry
           - fine chopped
    1/4 c  Crème fraîche or sour cream
      2 c  Coarse fresh breadcrumbs
           - made from day-old white
           - bread
    1/2 c  Fine chopped scallions
      1 ts Chopped fresh sage
      1 ts Chopped fresh thyme
    1/4 ts Nutmeg; fresh grated
           Salt & fresh ground pepper
      2 lg Eggs; whisked to blend

MMMMM---------------------------ROAST--------------------------------
     12 lb 5-bone standing rib-eye
           - roast; chine bone removed,
           - fat trimmed to 1/4"
           Salt & fresh ground pepper
      2 tb Olive oil
    1/4 c  Fine chopped fresh thyme

  For stuffing: 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.

  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: Let meat stand at room temperature for 4 hours.

  Arrange a rack in lower third of oven and preheat to
  450øF/230øC. 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.

  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.

  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.

  Roast beef for 20 minutes. Reduce heat to 350øF/175øC 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 110-115øF/43-46øc for rare and 120-125øF/
  49-52øc for medium-rare.

  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.

  Carving option 1: Cut between the ribs to make 5 large
  bone-in steaks to be shared.

  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.

  by Bruce Aidells

  Bon Appétit | December 2011

  Yield: Makes 8-10 servings

  MM Format by Dave Drum - 28 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... My luck is so bad that if I bought a cemetary people would stop dying.

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 * Origin: Prism bbs (1:261/38)