Rib Roast on the rotisserie
Best roastbeef recipe EVER. Deceptively easy and soo impressive to serve. Don't leave out the vegetables in the drip-pan below the roast, they are heavenly.
Ingredients
- 4 Kg - 8 lb Black Angus rib roast
- 200 g - 7.05 oz compound butter-garlic, parsley and sea salt
- 3 tb fresh Rosemary
Instructions
- measure your rotisserie to be in the middle of the grill
- find the center of the rib roast and push it down to the end
- get the trunks all the way in and the other set on the other side
- secure it properly by tying the rib roast with butcher's twine
- season the rib roast on all sides with sea salt and black pepper
- put it in the gas grill and let it cook for 3-4 hours depending on the weight of the meat
- in a pot add the compound butter-garlic, parsley and sea salt
- add the fresh Rosemary and let it melt
- once melted apply it on the rib roast but make sure not to take off the rub
- once the internal temperature of the meat reaches 52℃ - 125℉ take it off and to the cutting board
- cut off the butcher's twine while the meat rests
- cover the meat with aluminum foil and let it rest for 20 minutes
- ready to serve