Stuffed Standing Rib Roast

cooking.nytimes.com

PVE

subheading: FOR THE STUFFING:

1 ounce dried porcini mushrooms

2 mild Italian sausages, removed from the casings

½ cup chopped shallots

1 tablespoon chopped garlic

2 cups ¼-inch bread cubes, roughly cut from day-old coarse white bread (don’t use store-bought dried bread cubes)

1 teaspoon chopped fresh rosemary

1 cup cooked spinach, squeezed dry and chopped (frozen is fine)

1 large egg, lightly beaten

Salt and freshly ground black pepper

subheading: FOR THE ROAST:

1 4-bone standing rib-eye roast (about 8 pounds), chine bone removed and fat trimmed to ¼ inch

2 tablespoons minced garlic

1½ tablespoons salt

1 tablespoon freshly ground black pepper

3 tablespoons finely chopped fresh rosemary

1 tablespoon crushed fennel seeds

2 tablespoons olive oil

Directions at cooking.nytimes.com

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