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    Home » Recipes » Rotisserie

    Rotisserie Ribeye Roast with Herb Crust

    Published: Dec 20, 2016 · Modified: Dec 2, 2021 by Mike Vrobel · This post may contain affiliate links · 16 Comments

    Jump to Recipe
    Rotisserie Ribeye Roast with Herb Crust | DadCooksDinner.com
    Rotisserie Ribeye Roast with Herb Crust

    Special thanks to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner. I was already planning this recipe for the holiday season - and then they sent me a Ribeye roast for Christmas. It was fate!

    Please check them out at the hashtag #BestBeef, download the Roast Perfect app for holiday roast ideas on your phone, or visit them at the Certified Angus Beef Kitchen Community on Facebook. Thank you!


    Do you want to cook the best beef roast? One that a prime rib house would be proud to serve? This is how I get a gorgeous slice of beef at home. Take a rib roast - about 4 bones worth - and cut away the bone to get a big piece of boneless ribeye.3Or, ask your butcher for a ribeye roast, if you want to take the easy way out. 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.

    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.4Thinks about a gorgeous ribeye roast, cooked to well done. Runs screaming from the room The key is an instant read thermometer - cooking by time is just asking for trouble.

    Rotisserie Ribeye Roast with Herb Crust | DadCooksDinner.com
    Medium-rare...oh, my.

    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.

    Rotisserie Ribeye Roast with Herb Crust | DadCooksDinner.com
    Trussed, Spit, and ready for the rotisserie

    This is a big roast - assume a half pound of 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.)

    Recipe: Rotisserie Ribeye Roast with Herb Crust

    Video

    Video: Rotisserie Ribeye Roast with Herb Crust [YouTube.com]

    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.)
    Print
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    Rotisserie Ribeye Roast with Herb Crust


    ★★★★★

    5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 45 minutes
    • Yield: 6 pound beef roast 1x
    Print Recipe
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    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

    Scale
    • 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

    1. 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. )
    2. 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.
    3. 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.
    4. 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!
    • Prep Time: 30 minutes
    • Cook Time: 1 hour 15 minutes
    • Category: Rotisserie
    • Cuisine: American

    Nutrition

    • Serving Size: ½ pound per serving

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    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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    More Rotisserie

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    • Rotisserie Eye of Round Roast, Baltimore Pit Beef Style

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    Reader Interactions

    Comments

    1. Alex Gozman says

      May 28, 2022 at 1:38 pm

      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

      ★★★★★

      Reply
      • Mike Vrobel says

        May 28, 2022 at 1:48 pm

        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.

        Reply
    2. RR says

      October 10, 2021 at 2:23 pm

      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!

      Reply
      • Mike Vrobel says

        October 10, 2021 at 3:14 pm

        >...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.

        Reply
    3. Peter says

      May 22, 2021 at 4:48 am

      Great recipe! I’ve made it 4 times and it just keeps getting better. I love it and so do my guests.

      ★★★★★

      Reply
      • Mike Vrobel says

        May 22, 2021 at 4:00 pm

        Thank you!

        Reply
    4. Houman says

      November 22, 2017 at 12:28 am

      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?

      Reply
      • Mike Vrobel says

        November 22, 2017 at 7:16 am

        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!

        Reply
    5. karen tripson says

      December 21, 2016 at 2:22 pm

      What's your favorite way to enjoy those expensive 4 ribs you cut off?

      Reply
      • Mike V says

        December 21, 2016 at 2:59 pm

        I started with a boneless rib roast - but if I had ribs, I would do this: https://www.dadcooksdinner.com/2009/09/rotisserie-beef-ribs.html/

        Reply
    6. PattiAnn says

      December 20, 2016 at 7:59 pm

      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.

      Reply
      • Mike V says

        December 20, 2016 at 8:39 pm

        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/2009/12/rotisserie-beef-tenderloin-with-shallot-herb-butter-and-horseradish-sauce.html/

        Reply
    7. Nhu H Doan says

      December 20, 2016 at 7:14 pm

      Can you do a recipe for a roast using the sous vide method?

      Reply
      • Mike V says

        December 20, 2016 at 7:23 pm

        Check this one out: https://www.dadcooksdinner.com/2014/01/sous-vide-new-york-strip-roast-with-bourbon-cream-pan-sauce.html/

        Reply
    8. Mike says

      December 20, 2016 at 5:16 pm

      Did you run the infrared burner the whole time? I'm worried about burning the outside before the inside gets to temp...

      Reply
      • Mike V says

        December 20, 2016 at 5:19 pm

        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.

        Reply

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