Rotisserie Beef with Garlic Herb Basting Butter
Delicious slow-cooked rotisserie beef with herb crust basted with rosemary and thyme
Equipment
- Rotisserie
Ingredients
- ~5 lb Prime Rib Roast trimmed or whole beef tenderloin roast
Dry Rub
- 1½ TBS ground black pepper
- 1½ TBS garlic salt
- 1½ tsp garlic powder
- 3 tsp onion powder
- 3 tsp dried thyme
- 1½ TBS ground mustard seed
Garlic-Herb Basting Butter
- 1 stick butter melted
- ¼ cup extra-virgin olive oil
- 2 TBS fresh thyme
- 2 TBS fresh rosemary
- 3 TBS garlic squeeze tube
- 1 tsp soy sauce
- White wine & fresh rosemary sprigs
Instructions
- Coat the outside of the meat generously with the prime rib dry rub. Place it inside the refrigerator for no less than 1 hr before cooking.
- Prepare the garlic herb basting butter by combining the ingredients listed.
- Cook the beef on the rotisserie using medium heat (~350°F).
- Place a drip pan underneath roast and fill with white wine and rosemary.
- Starting after 30 mins, baste the beef with the Garlic-Herb butter. Continue to grill, basting every 15 mins until the internal temperature is 115-120°F for medium-rare (~1 ½ to 2 hrs).
- Transfer the roast from the spit to a carving board. Tent with foil and allow it to rest at least 20 mins before carving.
