
Spit roast from prime rib
BY: ANDREA ALDEN
A colleague just forwarded me an email. He was asked for a recipe for rotisserie beef. It is used very rarely. I can hardly believe how little I've worked with it! Thanks for this idea, Ken.
INGREDIENTS
- 1 piece of prime rib, 3 to 7 ribs boned in one piece, outer fat layer cut to about 0.5 cm
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh garlic, minced
- 1/4 cup rosemary, chopped
- 2 to 4 cups of beer, wine or water
- freshly ground black pepper and kosher salt
Accessories
- Butcher's twine for tying the roast together
- Disposable aluminum pan
- Napoleon rotisserie
Gravy
- 1/2 cup frying fat
- 1/4 cup wheat flour
- 1 cup of red wine
- Salt and freshly ground black pepper
PREPARATION
- Rub the roast generously with black pepper and kosher salt or your favorite seasoning, pressing the seasonings firmly to adhere. Place the meat back on the bones in the same way it was before and tie it together between two bones. To do this, use two threads of different lengths and tie them tightly. Let it rest at room temperature for two hours.
- Follow manufacturer's instructions to properly attach meat to stick. Make sure the skewers are secure and the weight of the meat is well distributed so that it rotates evenly. A fry that is not balanced can result in engine damage. Preheat the rotisserie burner on high.
- Attach the rod to the grill and check that it is secure. Start the engine and watch for a moment to see whether the spit rotates evenly. If not, remove the spit and balance the roast.
- Let the meat fry for 15-20 minutes with the lid open. Reduce heat to medium and close the lid. The temperature display on the hood should show between 135°C and 150°C.
- Mix olive oil, garlic and rosemary into a paste. Brush the entire roast with this after searing. Place the aluminum tray under the roast and add 2 cups of beer (top up if it evaporates).
- Roast on the rotisserie for at least 2 to 2 1/2 hours (15-20 minutes per pound). Under no circumstances should you lift the lid for at least 1 1/2 hours, otherwise the heat will escape. 2 hours is even better.
- To check the doneness, switch off the engine from time to time and carefully insert a meat thermometer into the roast without touching the rod of the rotisserie. Remember that a lot of heat is lost when you open the lid, which needs to be recovered after closing it. Be patient. If the meat is not yet cooked, keep the lid closed for at least 20-30 minutes before checking again.
- Remove the roast from the grill when the inserted meat thermometer shows a temperature of 60 °C inside, then it is medium-rare. After cooking, carefully remove the roast from the grill, wearing gloves. Then remove the skewers and the stick.
- Wrap the roast loosely in foil and let it rest for 20-30 minutes. The residual heat continues the cooking process while the roast rests and the liquid is evenly distributed.
- Cut off the strings, remove the roast from the bones and cut it open. Serve immediately. A delicious liquid should have collected in the drip tray underneath the roast. Together with the gravy that drips down when slicing, you get a great jus or the base for a delicious gravy.
- Pour beef fat into a large frying pan. Heat over medium heat until simmering, stir in flour and make a roux. You may need less than 1/4 cup. You may also need more beef fat. If you don't have enough fat, add the leftover bacon to give the sauce a fuller meaty flavor.
- Add wine and bring to the boil, stirring with a whisk until smooth. Cook on a low heat for 5 minutes until the flour dissolves. If the gravy is too thick or there was not enough drippings, add liquid (water, wine, beef broth, or a mixture thereof). You can also use the water left over from preparing vegetables for this dish.
- Season with salt and pepper. A good gravy gets its flavor from the meat. Don't season too much and keep the natural flavors.
Thanks again for asking about this recipe. I'm looking forward to hearing your reports on how you coped with one of the more complicated dishes. Other recipes for the rotisserie include: prime rib with 101 cloves of garlic, grilled beef rump - have fun grilling in Korean!
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