ROTISSERIE RIB ROAST WITH BLEU CHEESE-HORSERADISH SAUCE
Steps:
- 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. Rare 125°F Medium-rare 130° to 135°F Medium 135° to 140°F 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Samir Harris
[email protected]I'm very disappointed with this recipe.
Pram Chand
[email protected]This recipe is a waste of time and money.
Varg
[email protected]I would not recommend this recipe to anyone.
Nazim Gaming
[email protected]This recipe was a disaster. The roast was dry and the sauce was bland.
gazi alim
[email protected]I'm not sure what I did wrong, but my roast turned out tough. I think I might have overcooked it.
Clarke Timania
[email protected]The sauce was too spicy for my taste, but the roast itself was very good.
ROROA KENYA
[email protected]The rib roast was a little dry, but the sauce helped to add some moisture. Overall, it was a good dish.
bymbajargal tseveen
[email protected]I followed the recipe exactly and the roast turned out perfectly. I will definitely be making this again.
Mdhemel Hossain2006
[email protected]This is the best rib roast I've ever had. The meat was cooked to perfection and the sauce was incredible.
Rana Ihtsham
[email protected]I'm not usually a fan of horseradish, but this sauce is amazing. It's not too spicy and it really adds a lot of flavor to the roast.
Ziyan Mahmod
[email protected]The sauce is the star of this dish. It's creamy, tangy, and the perfect complement to the beef.
Andrew Wafela
[email protected]This is my new favorite rib roast recipe! The meat was so tender and juicy, and the sauce is to die for.
Simon Mclendon
[email protected]The rib roast was cooked perfectly and the sauce is delightful. Highly recommend!
Nurse Rangata
[email protected]I've made this rib roast several times now and it's always a hit. It's so easy to make and the results are always impressive.
Faisal Butt Pakistan
[email protected]This rib roast was fall-off-the-bone tender and bursting with flavor. The bleu cheese horseradish sauce is a perfect complement to the richness of the meat.