Grainy Mustard Rotisserie Prime Rib Roast

By The Canadian Living Test Kitchen

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Grainy Mustard Rotisserie Prime Rib Roast

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	350350 cal
pro	39 g39g pro
total fat	20 g20g total fat
sat. fat	7 g7g sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	91 mg91mg chol
sodium	368 mg368mg sodium
% RDI:	-
calcium	44 calcium
iron	2525 iron
vit A	11 vit A
vit C	22 vit C
folate	66 folate

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For a family reunion or just a dinner with friends, a boneless prime rib is easy to cook on the rotisserie or on indirect heat. It's a snap to carve and serve, and, frankly, it's mighty impressive.

Ingredients

1/2 cup grainy mustard 1/2 1/2cup cupgrainy mustard
2 tbsp chopped fresh rosemary 2 2tbsp tbspchopped fresh rosemary
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
2 tbsp Worcestershire sauce 2 2tbsp tbspWorcestershire sauce
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 tsp coarsely ground pepper 1 1tsp tspcoarsely ground pepper
1 1premium prime rib beef rotisserie roast, 6 lb
Horseradish Aioli:
1/2 cup light mayonnaise 1/2 1/2cup cuplight mayonnaise
1/4 cup light sour cream 1/4 1/4cup cuplight sour cream
2 tbsp prepared horseradish 2 2tbsp tbspprepared horseradish
1 tsp Worcestershire sauce 1 1tsp tspWorcestershire sauce

Preparation

In bowl, whisk grainy mustard, rosemary, Dijon mustard, Worcestershire sauce, oil and pepper. Transfer half to large bowl; add roast to large bowl, turning to coat. (Make-ahead: Cover and refrigerate roast and remaining mustard mixture separately for up to 12 hours.)

Follow manufacturer's instructions for using rotisserie. Or for 3-burner barbecue, remove grill racks. Place drip pan along centre of barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat barbecue to medium-high. Turn centre burner off.

Clamp end of roast with rotisserie fork. Insert spit through fork and centre of meat. Clamp other end of roast with rotisserie fork. Position on barbecue with roast centred over drip pan. Start rotisserie motor. Close lid and grill over medium heat for 30 minutes.

Brush with half of the reserved mustard mixture; grill for 30 minutes. Brush with remaining mustard mixture. Grill until meat thermometer inserted in centre registers 140°F (60°C) for medium-rare or 155°F (68°C) for medium, about 30 minutes.

Transfer roast to cutting board; pull out forks and spit. Tent with foil and let stand for 20 minutes before slicing thinly.

Horseradish Aioli: Meanwhile, in bowl, stir mayonnaise, sour cream, horseradish and Worcestershire sauce. (Make-ahead: Cover and refrigerate for up to 8 hours.) Serve with roast.

Additional information : Tip: Top sirloin premium rotisserie roast, inside round rotisserie roast and eye of round oven roast of the same weight are all succulent cooked on the rotisserie following this recipe. Times may vary slightly depending on thickness.

Source : Get Grilling: Summer 2007