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.1 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.2 The key is an instant read thermometer – cooking by time is just asking for trouble.
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.
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: Rotisserie Ribeye Roast with Herb Crust [YouTube.com]
- 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.)
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.
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