5 pound beef rolled rib roast
Easy Horseradish Sauce:
1/2 cup chilled whipping cream
3 tablespoons horseradish, well drained
1/2 teaspoon salt
Preparation
Instructions:
Insert spit rod lengthwise through center of roast; secure meat on spit with holding forks. Check balance by rotating spit in palms of hands. Insert meat thermometer in center of thickest part of meat, making sure it does not touch fat or spit.
Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook roast on rotisserie as directed in the timetable below, using thermometer reading as final guide. Remove meat from spit; let stand 15 minutes for easier carving. Serve with Easy Horseradish Sauce. 10 to 12 servings.
140 degrees (rare) - 20 to 25 minutes per pound
160 degrees (medium) - 30 to 35 minutes per pound
170 degrees - 40 minutes per pound
Easy Horseradish Sauce: Beat whipping cream until stiff; fold in horseradish and salt. 1 cup sauce.
Tip: For easier carving, remove meat from rotisserie when thermometer registers 10 degrees below the desired degree of doneness. The meat will continue to cook, but will slice more easily after it "sets".