Entree: United States – Rotisserie Boneless Rib Roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 1 hr 20 min

Total 1 hr 45 min

Ingredients

- 1 boneless rib roast, approx. 4 lb (1.8 kg) total
- salt, to taste
- black pepper, to taste
- water, as needed

Instructions

1. Remove the boneless roast from the refrigerator 1–2 hours before cooking so it approaches room temperature for even cooking.
2. Truss the boneless roast firmly with butcher's twine at 1–2 inch (2.5–5 cm) intervals so it forms a uniform cylinder for balanced rotation. Pat dry and season evenly with salt, to taste and black pepper, to taste.
3. Preheat the rotisserie on high for an initial sear, roughly 450°F (230°C) equivalent. Prepare the rotisserie for indirect cooking after the sear if possible.
4. Mount the trussed roast onto the spit, secure with the forks, and confirm the assembly is balanced to rotate smoothly.
5. Sear the roast on the rotisserie for 8–12 minutes to develop a browned exterior, then reduce heat to medium (about 325°F / 160°C equivalent) and continue roasting.
6. Roast time will depend on rotisserie heat and roast size; use approximately 12–18 minutes per pound as a guideline, checking internal temperature periodically.
7. Remove the roast from the rotisserie when the thickest part reaches your desired temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Allow for 5–15°F (3–8°C) carryover during rest.
8. Transfer to a cutting board, tent loosely with foil, and rest 15–20 minutes. Reserve any accumulated juices; dilute with a small amount of water only if needed.
9. Remove twine, carve the roast into slices against the grain to preferred thickness, and serve immediately.