It's so crazy, it just might work.
That's what ran through my head as I watched Steven Raichlen's Brazilian stuffed rib roast. It was wild - tunnels of sausage, cheese, and peppers were pushed through the roast, poking through the other side like a colorful porcupine.
Normally, I want straight up beef - salted, peppered, cooked medium rare. That's it. But this…this was something else. When Steven skewered it on a rotisserie spit, I knew I had to try it. How could I possibly resist?
I cheated a bit - instead of slicing strips of pepperoni or ham, I used beef sticks from my local butcher. Stuffing the roast was tricky. The beef sticks and carrots were strong enough to push through the guide holes, but the softer ingredients weren't making it. I used the handle of a wooden spoon as a leader; I pushed the handle all the way through, then pulled it back while pushing a strip of cheese or pepper through from the other side. As the handle slid out, the cheese slid in. Mostly; I had to work a few extra peppers in from the other side of the roast to even things out.
The result? Do you like deluxe pizza, with all the toppings? That's how this roast tastes, if you replace the pizza crust with a big slice of beef. It sounds weird, but it tastes really, really good. I know this is a Brazilian recipe, but the final taste was very Italian. It was a lot of fun to carve and serve - the inside looks like the world's largest pimento loaf. If you're looking for a recipe that will shock and awe the neighbors, give this one a try.
*Or at least convince them that you've finally gone around the bend. Beefy olive loaf, that taste like pizza?
Recipe: Rotisserie Boneless Beef Ribeye Roast Stuffed with Beef Sticks, Cheese, and Peppers
Adapted From: Steven Raichlen, The Barbecue Bible
Cooking time: 60 minutes
- Grill with Rotisserie attachment (I used a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9"x12", or whatever fits your grill)
- Butcher's twine
- 1 (4 pound) boneless beef ribeye roast
- 1 tablespoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 12 inches of beef stick
- ¼ inch thick slice of aged provolone cheese, cut into ¼ inch strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2 thin carrots, peeled and trimmed
1. Dry brine the beef:
Two to twenty-four hours before cooking, season the ribeye roast with the salt and pepper. Put the roast on a rack over a roasting pan or baking sheet. If salting more than two hours ahead of time, store uncovered in the refrigerator.
2. Stuff the beef:
Two hours before cooking, remove the rib roast from the refrigerator. Stuff the roast with the beef stick, cheese, and vegetables: using a long, thin knife, poke a hole in the roast lengthwise, then gently push a strip of stuffing into the hole. Repeat, poking holes and pushing the stuffing through, until all the stuffing strips are used. Trim the stuffing about ¼ inch from the edges of the beef.
3. Truss and spit the beef:
Truss the roast, then skewer it on the rotisserie spit, securing it with the spit forks. Let the beef rest at room temperature until the grill is ready.
4. Prepare the grill:
Set the 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, turning the smoker burner to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. (See My Rotisserie Basic Technique Post for more rotisserie setup details.)
5. Rotisserie cook the beef:
Put the spit on the grill, and start the motor spinning. Make sure the drip pan is centered beneath the rib roast. Close the lid and cook the beef until it reaches 120*F in its thickest part for medium-rare, about 1 hour. (Cook to 115 *F for rare, 130 *F for medium.)
Remove the rib roast from the rotisserie spit and transfer to a platter. Be careful - the spit and forks are blazing hot. Remove the twine trussing the beef. Trim off any burnt ends to the stuffing using kitchen scissors or a paring knife. Let the beef rest for 15 minutes, then carve into ½ inch slices and serve.
*The only real problem was the provolone. There wasn't much left in the beef; I think it all melted out of the roast. I need to try the recipe again with a cheese that doesn't melt, like halloumi, to see if it makes a difference.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Steven Raichlen, The Barbecue Bible
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