Ingredients
- Rosemary Peppercorn Sauce:
- 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
- 1 cup sour cream
- 1/2 cup heavy (whipping) cream
- 1 tablespoon fresh rosemary leaves, minced
- 2 teaspoons prepared horseradish
- 1 teaspoon cracked black peppercorns
- Coarse salt (kosher or sea) to taste
Preparation
Step 1
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 manufacturer’s 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.
Rosemary Peppercorn Sauce:
Whisk the sour cream, heavy cream, rosemary, horseradish, and peppercorns together in a small bowl. Add salt to taste. Refrigerate until serving time.
Makes about 1-1/2 cups