Bacon and Spinach-Stuffed Rib-Eye Roast

INGREDIENTS

• 1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped shallots
• 3 garlic cloves, chopped
• 2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
• 1/4 cup crème fraîche or sour cream
• 2 cups coarse fresh breadcrumbs made from day-old white bread
• 1/2 cup finely chopped scallions
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon nutmeg, preferably freshly grated
• Kosher salt and freshly ground black pepper
• 2 large eggs, whisked to blend
• 1 5-bone standing beef rib-eye roast (10–13 pounds), chine bone removed, fat trimmed to 1/4" thickness
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh thyme