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.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Resting Time 20 minutes mins
Total Time 3 hours hrs 30 minutes mins
Course Main Course
Cuisine American
- 4 Kg - 8 lb Black Angus rib roast
- 200 g - 7.05 oz compound butter-garlic, parsley and sea salt
- 3 tb fresh Rosemary
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
Keyword BBQ, blackangus, ribroast, roast, rotisserie