Rotisserie Spring Creek Rib Eye Roast

2010 Sep/Oct

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

Ingredients:

  • 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

Directions:

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.)