Rotisserie Rib Roast with Bleu Cheese-Horseradish Sauce

Rotisserie prime rib… nothing at all wrong with that!  Let’s face it, prime rib is expensive and if you’re going to make it a home, then you want to be sure that it is tender and juicy.  Give it the rotisserie treatment!  The meat bastes in it’s own juices and because it is constantly moving past the heat source, it cooks nice and evenly as well.

Rib Roast on Spit

Rotisserie Rib Roast with Bleu Cheese-Horseradish Sauce

Makes 8 servings

4 pound boneless beef rib roast
Coarse sea salt and freshly cracked pepper
2 cups beef stock or low-sodium beef broth
1 onion, thickly sliced
2 sprigs fresh rosemary

For the sauce:
1 cup sour cream
1/2 cup crumbled bleu cheese
1/4 cup fresh or prepared horseradish (not creamed horseradish)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce

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.

Cheers and Happy Grilling!
– Jeff

Rib Roast sliced

16 responses to “Rotisserie Rib Roast with Bleu Cheese-Horseradish Sauce

  1. I’m doing this 8.5 lb, rib roast/bone on this Christmas morning.The problem is I don’t know how long it will take. Going to take the family to church while the Bull does it’s thing then come back and eat. Then off to see the film release of Les Miserables with the family.

      • Hi Jeff, It turned out beautifully and tasted great, Leftovers only lasted one more meal. My hat is off to the guy who put the bleu cheese sauce together in a recipe. Well if you need to know the details , here it is. First I must learn to read the recipe instructions. After getting the roast on the spit and seasoning it I proceeded to put it on the grill and turned the motor on only to see my beautiful roast get stuck and stop turning. Panic sinked in to now for me to think of what to do now. I took the spit mounted roast back in the house and proceeded to stand there and stare at it. I took one more look at the recipe and now realized it called for a BONELESS Rib Roast. I cut the butcher twine that was holding it together and took off the rib bones. Now what? well now I couldn’t find any twine , not even any kite string in the garage. Got in the SUV and drove down to the local grocery store only to find it closed. It’s Christmas . Well I drove back home and asked the neighbor and he thought he had some twine

      • Awesome story! You did what a true pro does… Figure it and improvise! Glad to hear that it turned out so well, and that your liked the blue cheese. :-)

        Next week is going to kick off our winter grilling recipes, so don’t pack up the grill and get ready for bigger cuts of meat that you can get a couple great meals from.

        Happy New Year!

      • Hey Jeff,

        Rich here from POOLCORP. First have a great holiday!.

        I’m doing a 10 lb rotisserie rib roast today. Any ideas on how long it might take?

        Also I have the bone tied to the roast. I have always heard that bone adds a lot flavor. If it does not interfere with the turning of the roast can i leave it on?

      • Hey Rich –

        Happy holidays to you too!

        A good bet would be about 20 to 25 minutes per pound. The bone is a nice idea for a standing roast though not sure about the practicality on the rotisserie… It will change your cooking times and the meat will cook slower on the side with the bone. You may want to put the bones in the drip pan and let them roast and then use them to fortify any jus or sauce that you make. Let me know how it all works out!

        Cheers –

      • It was awesome, I made my own prepared horseradish.. I slivered up 8 cloves of garlic. Pierced the 7  pounder    in a  lot of spots  and inserted them. Next I pureed up my herbs and spices (rosemary,,sage,parsley, thyme salt and cracked black pepper and my cup of prepared horseradish. I then rubbed some dijon on the top and sides. Now for the spice rub,I rubbed all over the top and sides.. Refrigerate overnight. Pull out at least an hour before throwing it on the grill.  I then moistened the bone in rib with a little water and proceeded to rub 1 1/2 cups of Kosher salt all over the top and sides. Put it in a roasting pan and got it on the grill to one side and cooked it at 325  for r  approximetly 3 hours. I also had some mesquite chips smoking in some foil on the side of the grill. Soaked of course. Replaced them as needed.  I also opt to keep a container of water (some people will use Apple cider or beer however with the herb rub and salt cover, that would just be a waste. Pulled it off  when the temp reached 140f. Removed to a plate to allow it to rest for 20 minutes with a piece of foil just lightly resting on top of it.I then cut into a piece to r that revealed a fragrent, tender and juicy piece of  Prime rib .Does that not kick the corners of your couch?  LOL It was great. Thanks for some pointers Jeff

      • You are so welcome, I’m glad that it worked out so well. Just reading this is making me crave prime rib at 8 a.m.! Great job, man – this sounds delicious… it really does “kick the corners of my couch” and damn near knocked me off! Cheers

    • Good Bar B Q-in Scott. Just be careful that at 325 degrees, i lost track of time and the 6 pounder I did got up to 115 before i knew it. was delicious with that Bleu cheese-Horseradish sauce.

      • Hey Bruce –

        I saw your last message about your built in. I accidentally hit “some button” while looking at it… I thought I was flagging it to remind me to get back to you, but somehow deleted it. I want to get you an answer, so would you please re-post it and I’ll see what I can find out for you. Thanks!

        Cheers –

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