I'm a big fan of my rotisserie. My favorite recipe is using it to roast whole chickens - nothing else I've done gets the skin as crispy, and cooks the chicken as quickly, as my rotisserie on my Weber kettle grill.
When I saw Steven Raichlen cook an herbed beef rib roast using a rotisserie on his show, Barbecue U, I knew I had to try it.
Cooking time: 45 minutes
- Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. Here it is.)*
- Aluminum foil drip pan (9"x11", or whatever fits your grill)
- Butcher's twine for trussing the roasts
**OK, maybe a little. Curse you! Curse you, "30 percent chance of afternoon thunderstorms!" Why do you always have to rain between 4 and 6PM, and then clear up so I can see how nice it is after I can't grill any more?!?!
- 3.5lb beef rib roast (2-3 bones)
- 2 tsp kosher salt
- 2 Tbsp fresh Thyme
- 2 Tbsp fresh Rosemary
- 1/4 c fresh Parsley
- zest from 1/2 a lemon
- 6 cloves garlic, peeled
- 1 tsp Kosher salt
- 1 tsp fresh ground Pepper
- 1/4 c Extra Virgin Olive Oil
2. Apply the herb paste: One hour before cooking, make the paste, and rub it all over the meat.
2.b. Rub the roast: Rub the paste on the meat. Cover the whole thing evenly. (Messy, but fun.) Leave the rubbed roast out at room temperature, for 1 hour, which will help it cook evenly.
3. Prepare the grill: Set your grill up for rotisserie cooking at high heat. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners. (See here for more rotisserie setup details.)
3. Skewer and Cook the roast: Cooking time! 15 minutes before you want to start cooking (more if you're using charcoal), preheat your rotisserie to high. (I'd use a full chimney of charcoal, or in this case, I just turn the rotisserie burner on high.) Then,
4. Cook the roast: While the grill is preheating, skewer the roast on your rotisserie spit. Go through the meat side, not through the bones/fat side. I aimed a little closer to the bones than the middle, to try to balance the weight out on the spit a bit. Put the spit on the rotisserie, start it turning, and cook with the lid closed.
Check the roast after 30 minutes, and at most every 15 minutes thereafter. You want the outside to be browned and crusty, and the inside to be 120*F for medium rare, or 130*F for medium. I cooked it to medium*, and it took about 45 minutes.
5. Carve and serve: Remove the spit from the grill, remove the roast from the spit, and let the beef rest for 15 minutes before carving. First, I cut the ribs off the roast, leaving me with a boneless roast for carving. (See the picture below). I cut the slab of bones into separate ribs, then put them on the platter for anyone who likes to gnaw on the bones. (Like, say, me.)
I slice the roast about 1/2" thick, making sure that each slice gets some of the herb crust on it. The end pieces are particularly good. I would recommend sprinkling a little salt on the sliced roast after it's been cut - the roast is very thick, and could use a little seasoning on the inside of the meat. If you have a good sea salt, use it here.*
*Ribs carved off the side of the roast. You can see my shame in this picture - it should be much more pink inside than it is...
And...here it is with the rest of the meal!
*You can cook this recipe with a bigger roast; I was only serving the five of us, and we had a lot of leftovers. That being said, I would consider getting two 2-3 bone roasts instead of one big one. The browned herb crust you get from the rotisserie is why you want to cook a beef roast this way, and you get more surface area with two roasts then you would get with one big one.
*The spit conducts heat into the middle of the roast, which results in it cooking quicker than it would if you were just roasting it. If you like your meat rare, or medium-rare, keep checking it, and make sure you get it off the spit as soon as the roast is off the grill.
*This is obviously a "sunday dinner" type meal - it takes a while to prepare. We're having leftover roast beef sandwiches later in the week, though. Mmmm...beef with horseradish sauce...I'm drooling again.
*You don't need the food processor for the paste, but it makes it easier. If you don't have one, or don't want to use it, mince the garlic, herbs, and lemon zest, add the salt and pepper, then mix with the olive oil.
*The herbs are variable - just try to get the total volume right. Use whatever you've got available - thyme, rosemary, chives, scallions, parsley... The only one I wouldn't use too much of is the rosemary - it has a very strong taste.
*Rib roast is the cut of beef that ribeyes come from, and that Prime Rib comes from. But it should only be called Prime Rib if the meat is USDA Prime grade meat. If not Prime grade, it should be called a rib roast. And since choice grade is pretty good, and doesn't cost its weight in gold (or oil?), that's usually what I buy for roasts.
Click here for my Rotisserie Beef Tenderloin recipe.
Click here for my rotisserie pan root vegetables recipe. (You see them under the roast in the pictures above.)
|Check out my cookbook, Rotisserie Grilling.
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
It's a Kindle e-book, so you can download it and start reading immediately!
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