This is one of my favorite cuts of beef. Boneless rib roast, rib-eye roast or prime rib, whatever you want to call it, is a tender delicious piece of beef. The flavor come from the high fat content of this cut, that also makes it easy to cook. This is a great roast for entertaining, I like to figure about a pound a person plus a little more because I love left-overs. The rotisserie does a beautiful job on this roast, the outside is crispy and almost flaky and the inside is moist and tender.
Very simple. Just tie up the roast so it stays together while cooking or have your butcher tie it for you. And, I just season it with salt and pepper, no need to mess with other seasonings because this has lots of great flavor. I like to let the roast sit at room temperature for about 1/2 hour to let the meat relax.
Load the roast on the spit rod following the manufacture’s directions.
Figure about 17 to 20 minutes per pound. This was about a 4 pound roast, so I first checked the internal temperature after about one hour.
Continue to check the internal temperature every 15 minutes or so until it is 125 degrees.
Once 125 degrees is reached remove from the rotisserie and let rest. The temperature will go up about another 10 degress, once is starts to go down the roast is ready to slice and eat.
I love this, I usually have some form of rib eye once a week or so (usually rib eye steak). This goes great with mashed cauliflower if you are shooting for low carb, or sweet potatoes would be great with it too.