City Palate

The Wine and Beer Issue - May June 2017

Rotisserie Spring Creek Rib Eye Roast
Sept/Oct 2010

To feed a crowd, John Jackson serves large portions of this roast. Let the meat rest at least 30 minutes before carving.

1 8 to 12 lb. beef rib eye roast

3/4 c. Brassica mustard

sea salt

4 sprigs fresh rosemary, minced

4 garlic cloves, chopped

2 sprigs fresh thyme, chopped

cracked black pepper

grilled lemon wedges for garnish

arugula for garnish

sea salt for garnish

olive oil to drizzle

Rub the rib eye with Brassica mustard and sprinkle salt, rosemary, chopped garlic, thyme, and cracked black pepper all over the meat. Tie the roast with butcher string, looping every 3 inches, until well tied. Skewer the rib eye on the rotisserie spit and cook at medium high heat until the internal temperature is 122°F. Allow the rib eye to rest 30 minutes before slicing, during which time the internal temp will reach about 132°F for rare meat. If you want medium-rare meat, cook it to about 130°F. After a 30 minute rest, the internal temp should reach about 140°F. Slice the meat and serve it on the arugula garnished with grilled lemon wedges. Drizzle with olive oil and pass a bowl of sea salt. Serves 12 to 20.

(If you don’t have a rotisserie, you can do this in the oven. Sear it first in a hot pan, then roast it in a preheated 325°F oven about 25 minutes per lb. See internal temperatures above for achieving rare or medium-rare meat.)



Meat