Rotisserie Prime Rib
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Add a touch of the summer grill to chilly winter days with this truly tender roast. Rotisserie roasts are ready for the barbecue and can be grilled on the spit or over indirect heat.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 339 |
| pro | 43 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 1 g |
| fibre | trace |
| chol | 93 mg |
| sodium | 530 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 24% |
| folate | 4% |
Suggested Recipes
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4 cloves garlic, minced
1-1/2 tsp (7 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) olive oil
4 lb (2 kg) boneless beef prime rib premium rotisserie roast
7 rosemary sprigs
Preparation:
On cutting board, smash garlic with side of knife; rub in salt and pepper to make paste. Mix in olive oil; rub over roast. Slip rosemary under strings all around roast.
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 roast end with rotisserie fork. Insert spit and clamp in other end. Position on barbecue with roast centred over drip pan. Start rotisserie. Close lid and grill over medium heat until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare, about 70 minutes.
Transfer roast to cutting board; pull out forks and spit. Tent with foil and let stand for 20
minutes before carving.
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 roast end with rotisserie fork. Insert spit and clamp in other end. Position on barbecue with roast centred over drip pan. Start rotisserie. Close lid and grill over medium heat until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare, about 70 minutes.
Transfer roast to cutting board; pull out forks and spit. Tent with foil and let stand for 20
minutes before carving.
Tags:
Source
Canadian Living Magazine: April 2009
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