Bacon and Spinach-Stuffed Ribeye Roast
A melt-in-your-mouth rib roast is truly one of the most impressive additions to your holiday spread. This version is an savory take on a classic , featuring a delicious mixture of spinach, bacon and herbs that is stuffed directly into the roast. The stuffing helps keep the meat moist as it cooks on the grill, infusing it with subtle notes of smoke and makes for a beautiful presentation when serving.
8 oz Bacon, Chopped
1 Egg, whisked
2 Garlic Cloves, Minced
1 tbsp Olive Oil
¼ cup Red Onion, minced
2 tbsp Sour Cream
¼ cup, Chopped Celery
9 oz. , thawed, strained Frozen Spinach
2 tbsp + 1 tsp Louisiana Grills Chop House Rub, divided
1 cup Panko Breadcrumbs
1 5 lb. Rib Eye Roast
1 tsp Thyme, fresh, chopped
Best Wood Pellets for Ribeye Roast
It is recommended to use Texas Mesquite Hardwood Pellets with beef as the strong, spicy aromas enhance the natural flavors of the meat.
Note: This recipe uses Louisiana Grills Chop House Steak Rub.
- Remove roast from refrigerator an hour prior to roasting. Trim excess fat from bones (if any), then set aside to come up to room temperature.
- Meanwhile, prepare the filling by heating a cast-iron skillet over medium heat. Add bacon and sauté for 8 minutes, until browned and crisp. Remove with slotted spoon and place on a paper towel-lined tray. Add celery, shallot, and garlic to reserved bacon drippings and sauté 2 minutes, until soft. Then add spinach and sour cream, and cook an additional 2 minutes.
- Transfer sautéed mixture to a glass bowl, and stir in panko, fresh thyme, Chop House seasoning, egg, and reserved bacon bits. Refrigerate for 30 minutes, to allow the filling to firm up.
- Fire up your Louisiana Grills pellet grill and preheat to 450°F. If using a gas or charcoal grill, set it up for medium-high heat.
- Slice bones away from meat to create a 3 to 4 inch pocket for filling, then stuff filling in the pocket of the roast. Tie butcher’s twine vertically between bones to secure stuffing, then season with Louisiana Grills’ Chop House Rub and drizzle with olive oil. Wrap bones with aluminum foil, and then transfer roast to cast iron skillet.
- Place skillet on the grill and cook roast for 20 minutes. Reduce heat to 325°F and continue to roast for 1 hour 15 minutes (flipping halfway through), until internal temperature reaches 125° F.
- Remove roast from grill, let rest for 15 minutes, then slice and serve.
- Aluminum Foil
- Butcher’s Twine
- Cast Iron Skillet
- Glass bowl
- Metal Sheet Tray
- Paper Towel
- Slotted Spoon
For extra juiciness, inject your roast with a mixture of beef broth, dark beer, and Worcestershire sauce the night before you cook this dish.