Rotisserie Ribeye Roast with Herb Crust. Do you want to cook the best beef roast? One that a prime rib house would be proud to serve? Ask your butcher for a ribeye roast. (Or, if you want to do it yourself, buy a bone-in rib roast, about 4 bones worth, and cut away the bone to get a big piece of boneless ribeye.) Rub the roast with salt, pepper, and a lot of minced herbs. Cook it on the rotisserie until it has a crisp brown crust and a perfectly medium-rare interior. (As much as I love gnawing on a rib bone, the advantage to a boneless roast is that crust - all the way around the outside of the roast.) Let it rest for a few minutes, then slice and serve. Easy peasy.
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What is the internal temperature of a Rotisserie Ribeye Roast cooked to Medium-Rare?
The key to perfect beef (medium-rare, thank you very much) is internal temperature. This big hunk of beef needs to come off the grill at 120°F internal temperature. Less than that (say, 110°F to 115°F) is rare - which is good, if you like your roast to "moo" when you poke it with a fork. More than that (say, 125°F to 135°F) is medium - pink in the middle, but bordering on the danger zone. Get above 135°F, and you're looking at disaster - also known as medium-well beef. Or worse.1 The key is an instant read thermometer - cooking by time is just asking for trouble.
Why cook a ribeye roast on the rotisserie?
The other key to this roast is the beautiful, browned crust on the outside. That's where the rotisserie comes in. The spinning rotisserie bastes the roast in its own juices as it cooks. The result is the best crust on a roast you will ever see. The herbs add another layer of flavor to the brown, crispy goodness. My wife demands asks for the end of the roast - she doesn't care about medium-rare, she just wants as much crust as possible.
How much ribeye roast per person
This is a big roast - assume a half pound of uncooked beef per person - so, you can serve 12 dedicated carnivores with this 6 pound roast. If you have beef dilettantes, you can get away with serving 14 to 16 people. In my family, this roast is good for 8 beef loving adults, plus a gaggle of young kids…but we love our beef.
(And, if you want to cheat, reach for the spinalis dorsi. What's the spinalis? It's the ribeye cap - the crescent of beef on top of the eye of fat in the roast. I look for the slices cut with the widest piece of spinalis. It is my favorite cut of beef, which is saying a lot. When I share a slice of beef with the kids, I make sure to take the spinalis, and leave the rest for them. I'm not proud…but I'm not changing.)
Equipment
- Grill with the rotisserie attachment (I love my Weber Summit 6-Burner grill)
- Butchers Twine
- Gloves (I use welding gloves)
- Instant Read Thermometer (I love my Thermapen - it is so choice - but the ThermoPop will get the job done for less, if you need to save your pennies.)
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Rotisserie Grilling Cookbook
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Rotisserie Ribeye Roast with Herb Crust
- Total Time: 1 hour 45 minutes
- Yield: 6 pound beef roast
Description
Rotisserie Ribeye Roast with Herb Crust recipe. The best beef ribeye roast - a big piece of boneless roast, medium-rare on the inside, with a beautiful browned crust thanks to the rotisserie.
Ingredients
- 6 Pound Boneless Beef Ribeye Roast
- 1 ½ tablespoons kosher salt
- 1 ½ teaspoons fresh ground black pepper
- 1 tablespoon minced parsley leaves
- 2 teaspoons minced thyme
- 1 teaspoon minced rosemary
- Extra thyme and rosemary sprigs to stuff under the trussing twine (optional)
Instructions
- Truss, Season, 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 10 inches long; I trussed it with 6 pieces of twine.) Mix the salt, pepper, and minced herbs; sprinkle them evenly over the roast, patting to help them stick. If you have extra sprigs of thyme and rosemary, tuck them under the trussing twine to add a little extra flavor. (This is not essential - but I figure, if I have the extra sprigs, I'll put them to use.) Let the roast rest at room temperature until the grill is ready. (If you have the time, do this the night before cooking, and rest the seasoned roast in the refrigerator. This will dry brine the roast, seasoning it more thoroughly. )
- Prepare the grill: Set the grill up for rotisserie cooking at medium-high heat, about 400°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, and let the grill preheat for ten to fifteen minutes.
- 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 for medium rare, about 75 minutes. (Cook to 110°F to 115°F for rare, 125°F to 135°F for medium. If you want to go higher than that, don't tell me; I don't want to know.) Start checking the temperature after 30 minutes of cooking time, and every 10 to 15 minutes after that, depending on how close to done you are.
- 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 any whole herb sprigs that stick to the roast. Let the roast rest for 10 to 15 minutes before carving into ½" thick slices. Serve and enjoy!
Equipment
Buy Now → - Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Rotisserie Grilling
- Method: Rotisserie
- Cuisine: American
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Nutrition
- Serving Size: 6 ounces of cooked roast
- Calories: 353
- Sugar: 0 g
- Sodium: 608.1 mg
- Fat: 17.3 g
- Carbohydrates: 0.3 g
- Protein: 49.1 g
- Cholesterol: 140.5 mg
What do you think?
Questions? Other ideas? Leave them in the comments section below. Unless the comments are about well done beef. That's what my mute button is for, you monsters.
Related Posts
Rotisserie Beef Prime Rib Roast
Rotisserie Beef Tenderloin with Horseradish Mustard Crust
Rotisserie Eye of Round Roast, Baltimore Pit Beef Style
My other Rotisserie Recipes
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Mike Vrobel says
Try it, it's fantastic!
Alex Gozman says
Hi Mike,
Does Mom cook dinner occasionally?
Just joking.
All your recipes are amazing. THANK YOU!!!!
Slightly confused on this one.
1. Why boneless?
2. "turning the infrared burner to high" from a get go? I wouldn't try that today, but that seams to harsh to me. Especially for this long time
Really appreciate your input on that .
I have Weber Summit S-670 and do not have balls to turn infrared for more than 5 min. Just can't control a temperature.
My fav of yours - https://www.dadcooksdinner.com/sous-vide-new-york-strip-roast-with-bourbon-cream-pan-sauce/ but finished on a Summit rotisserie with infrared on.
Thanks Again
Mike Vrobel says
1. Why boneless? Because bone-in is a different recipe: https://www.dadcooksdinner.com/rotisserie-beef-prime-rib-roast/
2. Yes, IR Rotisserie Burner from the get go. This roast cooks quick, and it needed the IR burner lit the whole time to give it a good crust. Use your own best judgement, though; if you check the roast and it's browned enough (or too brown), turn off the IR burner. It sounds like you're having a wildly different experience with your IR burner than I do with mine
- I go for at least 30 minutes with my IR burner, and usually more, unless it's something I want to finish low and slow.
RR says
Hi Mike,
I just got a new gas grill (Coyote brand) that has two burners. I have a rotisserie kit. It's plumbed for natural gas, and it heats up to temp very quickly and maintains its temp well. But how do I do a roast like this, if I have both burners lit? Or should I only light one and try to keep the roast off center to stay over the unlit side? Thanks so much. I love every recipe of yours I've tried, and now I'm excited to get rotisserie-ing!
Mike Vrobel says
>...should I only light one and try to keep the roast off center to stay over the unlit side?
Yes, this. You want indirect heat - direct heat under the roast (and/or drip pan) will lead to a fire.
Peter says
Great recipe! I’ve made it 4 times and it just keeps getting better. I love it and so do my guests.
Mike Vrobel says
Thank you!
Houman says
Hi Mike....I have a 5 bone (15 lbs roast) sitting in the fridge with your herb crusted recipe. I'll be using the roteissarie on my BBQ for thanks giving. How long should I cook it?
Mike Vrobel says
For a big, bone-in roast, use the cooking instructions in this recipe:
https://www.dadcooksdinner.com/rotisserie-beef-prime-rib-roast/
Or, if you have a gas grill and want to try a reverse sear:
https://www.dadcooksdinner.com/rotisserie-prime-rib-roast-reverse-seared-on-a-gas-grill/
Remember that timings are an estimate - it's done when a thermometer in the thickest part says it's done.
Good luck!
karen tripson says
What's your favorite way to enjoy those expensive 4 ribs you cut off?
Mike V says
I started with a boneless rib roast - but if I had ribs, I would do this: https://www.dadcooksdinner.com/rotisserie-beef-ribs/
PattiAnn says
Hi Mike...bought my roast today. What is that nifty twine tool that you are using in the video? I need one for sure. Do you have a recipe for ajus?
Merry Christmas! Thanks for your blog and hard work.
Mike V says
The twine tool is the Oxo Twine Dispenser: http://amzn.to/2h48y8S . I don't have a recipe for au jus - it doesn't work out as well from the rotisserie. (In the oven, I'd deglaze the drip pan with chicken or beef stock.) - I use horseradish sauce instead; use the sauce from this recipe: https://www.dadcooksdinner.com/quick-horseradish-sauce/
Nhu H Doan says
Can you do a recipe for a roast using the sous vide method?
Mike V says
Check this one out: https://www.dadcooksdinner.com/sous-vide-new-york-strip-roast-with-bourbon-cream-pan-sauce/
Mike says
Did you run the infrared burner the whole time? I'm worried about burning the outside before the inside gets to temp...
Mike V says
Yes, I did. But, in general, I keep an eye on the Roast and turn off the IR burner when the roast is brown enough.