ROTISSERIE RIB ROAST WITH BLEU CHEESE-HORSERADISH SAUCE
Steps:
- Pat roast dry with paper towels and trim away excess fat. Season the roast generously with salt and pepper. Set aside at room temperature for 2 hours. For the sauce: meanwhile stir together the sour cream, bleu cheese, horseradish, mustard, and Worcestershire sauce. Set aside, covered in the refrigerator, until ready to serve. Prepare the grill for indirect/rotisserie cooking by lighting the infrared rotisserie burner to low and the outer burners to medium-low. The inside temperature of the grill should be 300°F to 325°F. The idea is to cook the meat slowly so that it is the same degree of doneness all the way through. Add the stock, onions, and rosemary to a foil drip pan. Skewer and center the meat onto the spit and secure tightly by tightening the screws. Place the loaded spit onto the motor, over the drip pan. Cover grill and cook for 50 to 60 minutes. Stop rotisserie motor and check the internal temperature with an insta-read thermometer, be sure not to touch the metal rod. Once the roast hits 115°F, turn off the outer burners, turn motor back on, and turn the rotisserie burner up to high. Leave the cover open and baste the roast often with the juices from the drip pan until internal temperature is is 5 to 10 degrees short of your desired degree of doneness. The temperature will continue to rise that much while the meat rests. Rare 125°F Medium-rare 130° to 135°F Medium 135° to 140°F Turn off rotisserie motor and transfer the spit and roast to a cutting board. Leave on the spit. Tent the roast loosely with foil and let rest 15 minutes before removing the spit and slicing. Serve warm with Bleu Cheese Horseradish sauce.
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Fauziya Jimmo
[email protected]This recipe was a complete disaster! The meat was overcooked and the sauce was inedible.
gavin Nesbitt
[email protected]I'm not sure what I did wrong, but the meat didn't turn out very well.
deepam 1
[email protected]This recipe was a bit too complicated for me, but the results were worth it.
Mr Khang
[email protected]The sauce was a bit too salty for my taste, but the meat was cooked perfectly.
Rubelbai 12
[email protected]I would definitely make this recipe again.
John Emmaneaul
[email protected]This was the best rib roast I've ever had! The meat was cooked to perfection and the sauce was incredible.
Novart Jovanny
[email protected]The meat was a little tough, but the flavor was good.
Esmiel hasen
[email protected]This recipe is perfect for a special occasion meal. The rib roast is impressive and the sauce is elegant.
Mbabazi Daren
[email protected]I'm not a big fan of horseradish, but the sauce was still very good.
JT
[email protected]This recipe was easy to follow and the results were amazing! The rib roast was cooked evenly and the sauce was delicious.
Sukumar Sorkar
[email protected]The sauce was a bit too spicy for my taste, but the meat was cooked perfectly.
Tyrone Paterson
[email protected]I would definitely recommend this recipe to anyone looking for a special occasion meal.
AZiz mohmand
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The rib roast is fall-off-the-bone tender and the sauce is to die for.
Stephen Daniels
[email protected]The meat was a little dry, but the sauce was delicious.
Basmala Essam
[email protected]This was my first time making a rib roast and it turned out amazing! The instructions were easy to follow and the result was a delicious and impressive meal.
Puspa Magar
[email protected]I've made this recipe several times and it always turns out great. The meat is tender and juicy, and the sauce is creamy and flavorful.
Bhakta bdr Shahi
[email protected]This recipe was a hit at my last dinner party! The rib roast was cooked to perfection and the bleu cheese horseradish sauce was the perfect complement.