Rotisserie Ribeye Roast with Herb Crust

 

Rotisserie Ribeye Roast with Herb Crust recipe. The best beef ribeye roast - a big boneless roast, medium-rare on the inside with a beautiful browned crust.

What you will need

Grill with the rotisserie attachment (I love my Weber Summit 6-Burner grill)

Butchers Twine

Gloves (I use welding gloves)

Instant Read Thermometer (I love my Thermapen – it is so choice – but the ThermoPop will get the job done for less, if you need to save your pennies.)

Author: Mike Vrobel

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Yield: 6 pound beef roast

Category: Rotisserie

Cuisine: American

6 Pound Boneless Beef Ribeye Roast

1 1/2 tablespoons kosher salt

1 1/2 teaspoons fresh ground black pepper

1 tablespoon minced parsley leaves

2 teaspoons minced thyme

1 teaspoon minced rosemary

Extra thyme and rosemary sprigs to stuff under the trussing twine (optional)

Serving Size: 1/2 pound per serving

Comments

Avatar placeholder