How Long to Cook a Roast Beef in a Rotisserie

Rotisserie Ribeye Roast with Herb Chaff

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Special thanks to my friends at Certified Angus Beef® Brand for sponsoring DadCooksDinner. I was already planning this recipe for the holiday season - 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 Beefiness Kitchen Community on Facebook. Thanks!

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Do you want to melt the best beef roast? One that a prime rib house would be proud to serve? This is how I get a gorgeous slice of beefiness at domicile. Take a rib roast - about iv bones worth - and cut away the bone to get a large piece of boneless ribeye.threeOr, ask your butcher for a ribeye roast, if you desire to take the easy mode out. Rub the roast with salt, pepper, and a lot of minced herbs. Melt information technology on the rotisserie until it has a crisp brown chaff and a perfectly medium-rare interior. (As much as I love gnawing on a rib bone, the reward to a boneless roast is that crust - all the way around the outside of the roast.) Let it residuum for a few minutes, then slice and serve. Easy peasy.

The fundamental to perfect beefiness (medium-rare, give thanks 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 expert, if you like your roast to "moo" when yous poke information technology with a fork. More that (say, 125°F to 135°F) is medium - pink in the middle, simply adjoining on the danger zone. Get higher up 135°F, and y'all're looking at disaster - also known every bit medium-well beef. Or worse.ivThinks about a gorgeous ribeye roast, cooked to well done. Runs screaming from the room The key is an instant read thermometer - cooking by fourth dimension is just asking for trouble.

Medium-rare...oh, my.

The other key to this roast is the beautiful, browned chaff on the outside. That's where the rotisserie comes in. The spinning rotisserie bastes the roast in its own juices every bit it cooks. The result is the best crust on a roast you lot will ever see. The herbs add another layer of flavor to the brownish, crispy goodness. My married woman demands asks for the end of the roast - she doesn't care about medium-rare, she just wants as much chaff every bit possible.

Trussed, Spit, and set up for the rotisserie

This is a big roast - presume a half pound of beef per person - and so, you can serve 12 dedicated carnivores with this 6 pound roast. If you have beefiness dilettantes, you tin can become abroad with serving fourteen to 16 people. In my family unit, this roast is expert for eight beef loving adults, plus a gaggle of young kids…merely we dear our beef.

(And, if you lot want to cheat, attain for the spinalis dorsi. What's the spinalis? It'southward the ribeye cap - the crescent of beef on superlative of the middle 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 proverb a lot. When I share a slice of beef with the kids, I make sure to take the spinalis, and get out the rest for them. I'm non 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 - information technology is and then option - but the ThermoPop will get the job done for less, if you need to salve your pennies.)

Print

Clarification

Rotisserie Ribeye Roast with Herb Crust recipe. The all-time beef ribeye roast - a big piece of boneless roast, medium-rare on the inside, with a beautiful browned chaff cheers to the rotisserie.

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• 6 Pound Boneless Beef Ribeye Roast
• 1 ½ tablespoons kosher salt
• 1 ½ teaspoons fresh basis blackness pepper
• ane tablespoon minced parsley leaves
• two teaspoons minced thyme
• 1 teaspoon minced rosemary
• Actress thyme and rosemary sprigs to stuff under the trussing twine (optional)

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1. Truss, Flavor, 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 ten inches long; I trussed it with half-dozen pieces of twine.) Mix the salt, pepper, and minced herbs; sprinkle them evenly over the roast, patting to assist them stick. If you lot have extra sprigs of thyme and rosemary, tuck them nether the trussing twine to add a little extra season. (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 nighttime before cooking, and residue the seasoned roast in the fridge. This will dry brine the roast, seasoning it more than thoroughly. )
2. Prepare the grill: Set the grill up for rotisserie cooking at medium-high estrus, nigh 400°F. For my Weber Summit, this means removing the grates, turning the ii outer burners (burners ane and 6) to high, and turning the infrared burner to high. And so I put my baste pan in the middle, over the unlit burners, and allow the grill preheat for ten to 15 minutes.
3. Melt the roast: Put the spit on the rotisserie and kickoff it spinning. Cook with the lid closed until the roast reaches an internal temperature of 120°F for medium rare, almost 75 minutes. (Cook to 110°F to 115°F for rare, 125°F to 135°F for medium. If yous 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 fourth dimension, and every 10 to fifteen minutes after that, depending on how close to washed y'all are.
4. Rest, cleave and serve: Remove the spit from the grill. Be conscientious - 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. Allow the roast residual for 10 to 15 minutes before carving into ½" thick slices. Serve and enjoy!

• Prep Time: 30 minutes
• Melt Fourth dimension: 1 hour 15 minutes
• Category: Rotisserie
• Cuisine: American

Nutrition

• Serving Size: ½ pound per serving

What do y'all think?

Questions? Other ideas? Exit them in the comments section below. Unless the comments are almost well done beef. That'southward what my mute button is for, you monsters.

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Rotisserie Eye of Round Roast, Baltimore Pit Beefiness Style
My other Rotisserie Recipes

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