fireman bob's " stuffed to gills " rib eye roast

Ingredients For fireman bob's " stuffed to gills " rib eye roast

• 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 lg

  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 lg

  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