Imagine a succulent beef roast that's so tender it practically melts in your mouth, infused with aromatic herbs and cooked to absolute perfection. Our Spit Roasted Rolled Rib is not just a meal—it's a gastronomic experience that will elevate your cooking skills from ordinary to extraordinary. Whether you're a seasoned grill master or a weekend cooking enthusiast, this recipe promises to deliver restaurant-quality results right in your own backyard.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds beef rib roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- Salt and pepper to taste
Instructions
- Remove the beef rib roast from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Prepare the herb rub by mixing minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper in a small bowl to create a fragrant seasoning paste.
- Pat the beef roast dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- Generously rub the herb mixture all over the beef roast, ensuring complete and even coverage of the meat's surface.
- Prepare your spit roaster or rotisserie, preheating it to a medium-high temperature around 350°F (175°C).
- Carefully secure the beef roast onto the spit rod, ensuring it is balanced and tightly fastened to prevent uneven rotation.
- Place the spit rod with the roast onto the rotisserie and begin slow roasting, allowing the meat to turn continuously for even cooking.
- Cook the roast for approximately 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Use a meat thermometer to check the internal temperature at the thickest part of the roast without touching bone.
- Once desired temperature is reached, remove the roast from the spit and let it rest for 15-20 minutes, which allows juices to redistribute.
- Slice the roast against the grain into thin, tender pieces and serve hot with your preferred side dishes.
Tips
- Temperature Matters: Always let your meat rest at room temperature before cooking to ensure even heat distribution.
- Moisture is Key: Pat the roast dry before seasoning to help create a beautiful, crispy exterior.
- Herb Rub Technique: Massage the herb mixture thoroughly into the meat to maximize flavor penetration.
- Rotisserie Balance: Ensure the roast is securely and evenly mounted on the spit to prevent uneven cooking.
- Thermometer is Your Best Friend: Use a reliable meat thermometer to achieve your desired level of doneness.
- Resting Period: Never skip the 15-20 minute resting period—this allows meat juices to redistribute, ensuring maximum tenderness.
- Slice Against the Grain: When serving, always slice against the meat's natural muscle lines for the most tender bites.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 1g
Protein: 45g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 130mg
