8 oz Bacon, Chopped
¼ cup, Chopped Celery
1 Egg, whisked
9 oz. , thawed, strained Frozen Spinach
2 Garlic Cloves, Minced
2 tbsp + 1 tsp Louisiana Grills Chop House Rub, divided
1 tbsp Olive Oil
1 cup Panko Breadcrumbs
¼ cup Red Onion, minced
1 5 lb. Rib Eye Roast
2 tbsp Sour Cream
1 tsp Thyme, fresh, chopped
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.
A ribeye roast can be taken from any part of the rib section of the cow while the prime rib roast refers to the meat that is specifically taken from ribs 7 – 11.
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.
For extra juiciness, inject your roast with a mixture of beef broth, dark beer, and Worcestershire sauce the night before you cook this dish.