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Rotisserie Rib Roast with Bleu Cheese-Horseradish Sauce
Rotisserie prime rib… nothing at all wrong with that! Let’s face it, prime rib is expensive and if you’re going to make it a home, then you want to be sure that it is tender and juicy. Give it the rotisserie treatment! The meat bastes in it’s own juices and because it is constantly moving past the heat source, it cooks nice and evenly as well.
- 4 pound boneless beef rib roast
- Coarse sea salt and freshly cracked pepper
- 2 cups beef stock or low-sodium beef broth
- 1 onion, thickly sliced
- 2 sprigs fresh rosemary
For the sauce:
- 1 cup sour cream
- 1/2 cup crumbled bleu cheese
- 1/4 cup fresh or prepared horseradish (not creamed horseradish)
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
Pat roast dry with paper towels and trim away excess fat. Season the roast generously with salt and pepper. Set aside at room temperature for 2 hours.
For the sauce: meanwhile stir together the sour cream, bleu cheese, horseradish, mustard, and Worcestershire sauce. Set aside, covered in the refrigerator, until ready to serve.
Prepare the grill for indirect/rotisserie cooking by lighting the infrared rotisserie burner to low and the outer burners to medium-low. The inside temperature of the grill should be 300°F to 325°F. The idea is to cook the meat slowly so that it is the same degree of doneness all the way through. Add the stock, onions, and rosemary to a foil drip pan.
Skewer and center the meat onto the spit and secure tightly by tightening the screws.
Place the loaded spit onto the motor, over the drip pan. Cover grill and cook for 50 to 60 minutes. Stop rotisserie motor and check the internal temperature with an insta-read thermometer, be sure not to touch the metal rod. Once the roast hits 115°F, turn off the outer burners, turn motor back on, and turn the rotisserie burner up to high. Leave the cover open and baste the roast often with the juices from the drip pan until internal temperature is is 5 to 10 degrees short of your desired degree of doneness. The temperature will continue to rise that much while the meat rests.
Turn off rotisserie motor and transfer the spit and roast to a cutting board. Leave on the spit. Tent the roast loosely with foil and let rest 15 minutes before removing the spit and slicing. Serve warm with Bleu Cheese Horseradish sauce.