Monday September 17, 2012
Rotisserie Rib Roast with Horseradish Sauce
- 1/4 cup sour cream
- 2 tbsp prepared horseradish
- 2 tbsp dijon mustard
- 2 tbsp fresh dill, finely chopped
- Garnish Optional: Chives
Rib Roast / Prime Rib
- 4 - 6 lb Standing Rib Roast
- 5 cloves of Garlic, cut in thirds lengthwise
- Olive oil
- Kosher Salt & fresh cracked pepper to taste
- Fresh Rosemary, stems removed, leaves chopped
- Note: it is best to cook with a meat thermometer.
- Rub the roast with a generous amount of salt and pepper and let meat rest at room temperature for about 30 minutes
- Place meat on a large wooden board. Make slits all over the roast and insert slices of garlic
- Follow the manufacturer's instructions to secure the meat on the rotisserie rod. You can tie the roast with twine if desired.
- Rub roast with a light coat of olive oil
- Sprinkle fresh rosemary all over the roast
- Preheat the BBQ Grill to High
- Set the Rotisserie hardware/Roast into your BBQ/Grill and place pan under the roast to capture the dripping juices.
- Let meat sear under high heat for about 10 minutes, keeping the lid open
- Reduce heat to medium and close the lid, cooking at a temperature of about 300 degrees.
- Cook the roast based on its weight: 15 - 20 minutes per pound
- Working with your thermometer cook the meat according to your preferred doneness: Medium-Rare is 135 degrees.
- Note: the meat will continue to cook once removed from the grill so be sure to remove it a few degrees before the thermometer gets to your desired target (in this case removing at 130 degrees)
- When done allow the roast to stand for 15 minutes, remove the rotissrie forks and rod
- Carve into slices and serve immediately, with au jus from the drip pan.