Rotisserie beef rib roast with herb crust. A small rib roast, rubbed with salt and an herb paste.
- 3.5 pound beef rib roast (2-3 bones)
- 2 teaspoons kosher salt
- 6 cloves garlic, peeled
- 2 tablespons fresh Thyme
- 2 tablespoons fresh Rosemary
- 1/4 cup fresh Parsley (a good handful)
- Zest from 1/2 a lemon
- 1/4 cup Extra Virgin Olive Oil
- Pre-salt the beef: Two hours before cooking, trim any excess fat off the outside of the rib roast, then sprinkle evenly with the 2 teaspoons of kosher salt.
- Apply the herb paste: One hour before cooking, make the paste, and rub it all over the meat.
- I make the herb paste in a food processor. Drop the garlic through the feed tube into the running processor, and let it mince completely. Turn off the processor, add the thyme, rosemary, parsley, and lemon zest, and pulse to mince, scraping down the sides as needed. Turn on the processor, and while it is running pour the olive oil in through the feed tube. Stop when it forms a thick paste - you want enough olive oil for it to come together, but you don't want it to get so thin that it turns into a viniagrette. Rub the paste on the meat. Cover the whole thing evenly. (Messy, but fun.) Leave the rubbed roast out at room temperature until it is time to cook, which will help it cook evenly.
- Prepare the grill: Set your grill up for rotisserie cooking at high heat (450°F+). 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.
- Spit the roast: While the grill is preheating, skewer the roast on your rotisserie spit, aiming for center mass. Secure the roast to the spit with the spit forks.
- Rotisserie the rib roast: 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 measure 120°F for medium rare, or 130°F for medium. (Make sure, when you use your instant read thermometer - you do have one, right? - that you try to hit center mass, but away from the spit. The spit gets very hot, and conducts heat through the center of the roast, which really speeds up cooking time.)
- 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.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Rotisserie
- Cuisine: American