Rotisserie Herbed Boneless Rib Roast
- Kid-friendly
- Lactose free
- Peanut free
- Low calorie
Ingredients
- 4 or 5 cloves garlic, pressed, pounded or grated into paste
- 1 tbsp (15 mL) black pepper
- 1 tbsp (15 mL) chopped fresh thyme or rosemary
- 1-1/4 tsp (6) salt
- 1 tsp (5 mL) smoked paprika
- 1/2 tsp (2 mL) ancho chili powder or other chili powder
- 2 tsp (10 mL) olive oil
- 1 tsp (5 mL) wine vinegar
- 4 lbs (2 kg) tied boneless prime rib roast
- 12 to 15 fresh bay leaves
- 1 large Spanish onion or sweet onion, halved crosswise
Preparation
Mix together garlic, pepper, thyme, 1/2 tsp/2 mL of the salt, paprika and ancho chili powder; moisten and mix into paste with oil and vinegar. Smear all over roast. Tuck bay leaves under strings. Wrap roast in plastic; let stand for 1 hour or refrigerate for up to 12 hours (bring to room temperature before grilling).
Place one flat side of onion against 1 end of roast and secure with rotisserie prong; push spit through centre of roast and other half of onion, and secure other end with prong. Sprinkle with remaining salt.
Grill, covered, on rotisserie over indirect medium heat, until thermometer inserted in centre reads 130°F/55°C for rare to medium-rare or 140°F/60°C for medium, 1 to 1-1/2 hours.
Transfer to cutting board; tent with foil and let stand for 10 to 15 minutes. Remove bay leaves and string before carving.
Makes 10 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...