Recipe: Rib Eye On The Rotisserie

RIB EYE ON THE ROTISSERIE

1/2 cup Dijon mustard
1/2 cup beef broth
2 tablespoons vegetable oil
1 tablespoon peppercorns, crushed
1 tablespoon low sodium soy sauce
1 tablespoon red wine vinegar or balsamic vinegar
8 pounds boneless rib eye roast

In bowl, whisk together mustard, beef broth, oil, peppercorns, soy sauce and vinegar.

Insert rotisserie rod lengthwise through center of roast, making sure to balance roast for even turning. Secure firmly with clamps. Position on barbecue over drip pan.*

Brush all over with one-quarter of the mustard mixture. Close lid and cook over medium-low heat, brushing 3 times with remaining mustard mixture, for about 2 1/2 hours or until meat thermometer registers 140 deg for rare or 150 deg for medium-rare .

Transfer roast to cutting board; tent with foil and let stand for 15 minutes before slicing.

*Tip: If you don't have a rotisserie on your barbecue, cook the roast using the indirect method: Heat one of the burners to medium-low. Place drip pan under unlit burner, pour in water to depth of 1 inch. Place roast on greased grill over unlit burner; close lid and cook for 2-1/2 to 3 hours, giving roast one-quarter turn every 30 minutes.

Servings: 20
Source: Canadian Living