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Say it with me…. there’s nothing like roast beef on the rotisserie!

When it comes to a beef joint on the rotisserie, all you really need is a good piece of meat and simple preparation. I’ve been grilling beef joints and chicken on the rotisserie all summer and it will replace the oven when it comes to the ham this Christmas.

It’s zero effort and amazing results. A real crowd pleaser!

Another bonus, with the herb crust in this recipe, it also takes the humble sandwich to the next level, so make sure to keep some leftovers for the next day. If possible.

How to cook Rotisserie Roast Beef

Grilling isn’t all that different from oven when it comes to preheating it. This is a very important step, so don’t overlook it. To do this, turn all the grills on high for 10-15 minutes and close the Lid.

Next, let’s move to indirect grilling. This simply means that you will turn off the grills directly under the meat (the 2 grills in the middle) and leave the remaining grills on a medium heat. Place a tray under the joint to collect all those tasty juices you will see through the window dripping from the meat as the rotisserie turns. I’ll always make sure to add this to my gravy.

This roast will take around 1 1/2 hrs to cook and it should be at 145 degrees (62 Celsius) for a nice medium rare.


What you need.

4 lb rib roast, ask your butcher to bone and tied it for you.

2 1/2 tbsp olive oil

1 Tbsp kosher salt

1 Tbsp dried parsley

1 Tsp black pepper

1 tsp fresh rosemary leaves, chopped  (1/2 tsp dried rosemary)

1/2 tsp fresh thyme leaves, chopped (1/4 tsp dried thyme)

4 garlic cloves, finely chopped


What to do.

In a small bowl, stir together all of the: salt, pepper, oil, garlic, rosemary, thyme & parsley

Lightly pat the roast dry with a paper towel and then rub all over top and sides with your rub!

TA DA.. Simple!


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