Rotisserie grilling results in the most succulent, juicy meats imaginable. Chicken, Rib Roast, pork roast, or a Leg of Lamb are perfectly prepared as the meat slowly roasts over an open flame.  We love serving this roast with a few tablespoons of horseradish sauce, potatoes and a vegetable or a salad.




Horseradish Sauce

• 1/4 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp dijon mustard
• 2 tbsp fresh dill, finely chopped
• Garnish Optional: Chives
  

Mix ingredients together and refrigerate for 1/2 to 1 hour. Serve with Rib Roast and garnish with Fresh Chives.

• 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.

Directions

1. Rub the roast with a generous amount of salt and pepper and let meat rest at room temperature for about 30 minutes
2. Place meat on a large wooden board. Make slits all over the roast and insert slices of garlic
3. Follow the manufacturer's instructions to secure the meat on the rotisserie rod. You can tie the roast with twine if desired.
4. Rub roast with a light coat of olive oil
5. Sprinkle fresh rosemary all over the roast
6. Preheat the BBQ Grill to High
7. Set the Rotisserie hardware/Roast into your BBQ/Grill and place pan under the roast to capture the dripping juices.
8. Let meat sear under high heat for about 10 minutes, keeping the lid open
9. Reduce heat to medium and close the lid, cooking at a temperature of about 300 degrees.
10. Cook the roast based on its weight: 15 - 20 minutes per pound
11. Working with your thermometer cook the meat according to your preferred doneness: Medium-Rare is 135 degrees.
12. 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)
13. When done allow the roast to stand for 15 minutes, remove the rotissrie forks and rod
14. Carve into slices and serve immediately, with au jus from the drip pan.