Recipe: Rotisserie Beef Rib Eye Roast

ROTISSERIE BEEF RIB EYE ROAST

4 pounds beef rib eye roast (Delmonico)

Insert rotisserie rod lengthwise through center of the roast. Balance roast and tighten spit forks to fasten meat securely so that it turns only with the rod. Insert a roast meat thermometer so the bulb is centered in thickest part but not resting in fat nor touching the rotisserie rod.

Cook at moderate temperature over ash covered coals to desired degree of doneness. The meat thermometer will register 140 degrees F for rare; 160 degrees F for medium; 170 degrees F for well done. When thermometer registers about 5 degrees F below desired degree of doneness, remove roast from rotisserie and allow to stand 10 to 15 minutes before carving. Allow 1 1/2 to 2 1/2 hours for roasting, depending upon size of roast and degree of doneness desired.

Source: Beef Industry Council