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Rotisserie Boneless Ribeye Roast with Garlic Crust

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  • Author: Mike Vrobel
  • Total Time: 3 hours
  • Yield: 6-8 1x


Rotisserie Ribeye - my favorite boneless cut of beef - with a garlic crust


  • 3 1/2 pound Boneless Beef Rib Roast (4 inches wide)
  • 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons Mortons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 6 cloves garlic, minced

Blue Cheese and Caper Sauce

  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 1 tablespoon capers, drained and minced


  1. Season the roast, prepare the sauce: Two hours before cooking, season the roast with the salt and pepper, then rub with the garlic. Work the garlic into the roast as deep as possible, using the natural seams in the meat and around the fat. Let the roast rest at room temperature until it is time to cook. Whisk the blue cheese and caper sauce ingredients in a small bowl, cover with plastic wrap, and refrigerate until it is time to serve.
  2. 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, 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.
  3. Spit the roast: While the grill is pre-heating, truss and spit the roast. Truss the roast into a tight cylinder with butcher's twine, tying it about every inch and a half. (My roast was 4 inches wide; I trussed it 1/2 inch from each end, then added a single truss in the middle.)
  4. Cook the roast: Put the spit on the rotisserie and start it spinning. Cook with the lid closed until the roast reaches an internal temperature of 120* F to 125* F for medium rare, about an hour.
  5. (Cook to 115* F for rare, 130* F to 135* F for medium. If you want to go higher than that, don't tell me; I don't want to know.)
  6. Rest, carve and serve: Remove the spit from the grill. Be careful - the spit is hot. Remove the roast from the spit, transfer to a platter, remove the twine, and cover with foil. Let the roast rest for 15 to 30 minutes before carving into 1/2" thick slices. Serve with the blue cheese and caper sauce on the side.
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Rotisserie
  • Cuisine: American