A big rotisserie centrepiece — dry-brined, herb-crusted, and spun slowly over indirect heat to medium-rare.
30 minsPrep
1 hour 15 minsCook
30 mins–4 hoursMarinate
8–12Serves
Ingredients
2kg boneless beef ribeye roast
Rub
1 1/2 tablespoons kosher salt
4 cloves garlic, crushed
1 1/2 teaspoons black pepper
2 tablespoons minced parsley
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
Special equipment
Butcher’s twine
Heatproof gloves
Instant-read thermometer
Rotisserie attachment
Method
Mix the salt, pepper, garlic and herbs and pat it generously over the roast. If you have time, do this the night before and let it sit uncovered in the fridge — a dry brine that seasons right through.
An hour before cooking, bring the roast to room temperature. Truss it into a tight cylinder with butcher’s twine every inch and a half, then mount it on the rotisserie spit and lock the forks tight. Give the spit a test spin before you light anything, to make sure it turns freely.
Set the kettle up for rotisserie cooking at 180–205°C — bank lit charcoal into a U-shape around the edges of the grate, leaving the centre bare for a drip pan.
Once it’s come up to temperature (about 15 minutes), sit a drip pan in the centre of the coals, mount the spit, and start it spinning with the lid down.
Cook for about 1 hour 15 minutes, checking with an instant-read thermometer, until the centre reads 50°C for medium-rare.
Rest for at least 10–15 minutes before removing the twine and carving.
