Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 113 :: REALLY BIG BEEF
asiago-stuffed rosemary rib roast with rosemary-peppercorn sauce
Source: Adapted from The Barbecue Bible by Steven Raichlen (Workman, 2008)
Method: Spit-roasting/rotisserie
Time for freezing the cheese
Category: Meat
1 boneless beef rib roast (3-1/2 to 4 pounds), rolled and tied
4 ounces asiago cheese, cut into 1/4 inch strips
6 cloves garlic, cut into thick slivers
1 bunch rosemary, torn into 1 inch sprigs.
Small sprigs of fresh rosemary
Coarse salt (kosher or sea) and freshly ground pepper to taste
Rosemary Peppercorn Sauce for serving (recipe below)

With a sharp paring knife, make holes _-inch deep at 1-inch intervals all over the roast. Stuff 1/3 of the holes with the asiago, 1/3 with the garlic slivers, and 1/3 with the rosemary sprigs.

Generously season the roast with salt and pepper.

Set up the rotisserie following the manufacturers instructions. If using a gas grill, preheat the front and rear burners to high. If using a charcoal grill, light the coals and rake into rows in front and back, leaving a gap in the center. Skewer the roast on the spit. Rotisserie the roast until cooked to medium-rare (about 145 degrees F on an instant-read thermometer; 1-1/4 to 1-1/2 hours on a covered rotisserie. For medium (160 degrees F),
cook for 1-1/2 to 2 hours. If using a charcoal grill, replenish the coals as needed.

Transfer the roast to a cutting board and let rest for 10 minutes. Cut into thin crosswise slices using an electric knife or sharp carving knife. Serve immediately.

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