Prepare to elevate your dinner game with a mouthwatering masterpiece that will leave your guests raving! Our Rotisserie Boneless Beef Ribeye Roast Stuffed with Beef Sticks, Cheese, and Peppers is not just a meal; it’s an experience that combines savory flavors and a stunning presentation. Imagine tender, juicy beef enveloping a rich filling of melted cheese, zesty peppers, and flavorful beef sticks, all cooked to perfection on a rotisserie. Whether you’re hosting a special occasion or simply treating yourself to a gourmet night in, this recipe is sure to impress. Ready to embark on a culinary adventure? Let’s dive into the details!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb boneless beef ribeye roast
- 8 oz beef sticks, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup bell peppers, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Remove the beef ribeye roast from refrigerator 1 hour before preparation to allow it to reach room temperature, ensuring even cooking.
- Using a sharp knife, carefully butterfly the ribeye roast by cutting horizontally, creating a pocket without completely separating the meat, leaving about 1/2 inch thickness on all sides.
- In a mixing bowl, combine chopped beef sticks, shredded cheese, and diced bell peppers, mixing thoroughly to create the stuffing mixture.
- Season the interior of the butterflied roast with garlic powder, onion powder, salt, and pepper, then evenly spread the beef stick, cheese, and pepper stuffing across the opened surface.
- Carefully roll and tie the roast with butcher's twine at 2-inch intervals to secure the stuffing and maintain a compact shape.
- Rub the exterior of the roast with olive oil and additional seasoning, ensuring complete coverage.
- Preheat rotisserie to medium-high heat, approximately 375°F (190°C).
- Carefully place the tied roast onto the rotisserie spit, securing it tightly and ensuring balanced positioning.
- Cook the roast on the rotisserie for approximately 2 hours and 30 minutes, or until internal temperature reaches 135°F for medium-rare, rotating consistently.
- Use a meat thermometer to check doneness, adjusting cooking time if needed for desired level of preparation.
- Once completed, remove roast from rotisserie and let rest for 15-20 minutes, allowing juices to redistribute.
- Remove butcher's twine, slice against the grain into 1/2-inch thick portions, and serve immediately.
Tips
- Room Temperature is Key: Always allow your ribeye roast to sit at room temperature for about an hour before cooking. This ensures even cooking and a juicy final product.
- Butterflying Technique: When butterflying the roast, take your time to cut carefully. The pocket should be deep enough to hold the stuffing but not cut all the way through. This helps keep the filling inside while cooking.
- Flavorful Stuffing: Get creative with your stuffing! While the recipe calls for beef sticks, cheese, and peppers, feel free to add ingredients like mushrooms, spinach, or your favorite spices for an extra flavor boost.
- Secure the Roast: Tying the roast with butcher's twine is essential for maintaining shape and keeping the stuffing intact. Make sure to tie it tightly at 2-inch intervals for the best results.
- Monitor the Temperature: Use a reliable meat thermometer to check the internal temperature. For a perfect medium-rare, aim for 135°F (57°C) and adjust cooking time as needed for your preferred doneness.
- Resting Time: Don’t skip the resting period after cooking! Letting the roast rest for 15-20 minutes allows the juices to redistribute, resulting in a more flavorful and moist roast.
- Slice Against the Grain: When it’s time to serve, slice the roast against the grain into 1/2-inch thick portions for the best texture and tenderness.With these tips, you’re well on your way to creating a stunning centerpiece for your next meal. Enjoy the process and the delicious results!
Nutrition Facts
Calories: 540kcal
Carbohydrates: 6g
Protein: 54g
Fat: 36g
Saturated Fat: 12g
Cholesterol: 120mg
