Ted Reader's Iron Duke Rotisserie of Prime Rib Recipe

Posted By: Andrew Carter · 12/19/2012 7:34:00 AM


From Ted Reader's "Beerlicious: The Art of Grillin' and Chillin"

Iron Duke Rotisserie of Prime Rib

If you are a lover of prime rib this recipe is a true royalty to your taste
buds. Iron Duke works so well with the richness of the rotisserie prime
rib. I use dry aged prime beef, aged at least 28 days, for maximum
flavour and tenderness. Wickedly delicious!

• Rotisserie rod
• Two rotisserie tines
• Rotisserie motor
• Rotisserie counterweight
• Pan, for drippings
• Meat thermometer
1 bone-in prime rib roast 1
(about 12 lb/5.5 kg)
6 bottles Wellington Brewery Iron Duke 6 bottles
+ 2 bottles (12 oz/341 mL each) + 2 bottles
Rosemary Baste
20 cloves garlic, minced 20 cloves
¼ cup olive oil 60 mL
2 Tbsp freshly ground black pepper 30 mL
1 Tbsp kosher salt 15 mL
2 Tbsp fresh rosemary, chopped 30 mL
Kosher salt and freshly ground
black pepper, to taste

• Place roast in a very large self-sealing plastic bag or large pot. Pour
in 6 bottles of Wellington Brewery Iron Duke, ensuring roast is covered.
Seal bag, turning bag and gently massaging meat to evenly coat.
Refrigerate and let marinate, turning occasionally to evenly marinate,
for 48 hours.
• Drain roast, discarding leftover marinade, and pat dry with paper towels.
Season with kosher salt and pepper, gently pressing to adhere.
• Prepare grill for rotisserie cooking, following manufacturer’s instructions.
• Preheat grill to medium-high (450–550ºF/230–280ºC).
• Run rotisserie rod through centre of roast and secure with tines.
• Place rod into rotisserie motor and turn it on. Ensure that roast on rotisserie
is turning easily and evenly. (Note: You may have to use counterweight
to balance weight, enabling motor to turn easily.)

• Place pan under roast to catch any drippings. Pour 1 bottle of the beer into pan.

• Close lid and roast for 10 to 15 minutes. Reduce heat to medium
(350–450ºF/180–230ºC) and roast, brushing with Rosemary Baste,
for about 2 hours or to an internal temperature of 130ºF (55ºC) for
medium-rare.
• Remove roast from grill, then remove rotisserie rods and tines. Tent
with foil and let rest for 10 to 20 minutes.
• Slice into 1-inch (2.5-cm) thick steaks and serve.
Serves 8 to 10

Rosemary Baste
• In a bowl, stir together garlic, oil, pepper, kosher salt, and rosemary.
Thoroughly stir in ½ bottle of beer. Set aside until ready to use.
_

TASTING NOTES
This is one of my favourite strong beers. It’s big, but not too big, at
6.5% alcohol by volume. The colour is dark, reddish black, and the tan
foam is generous but not overly thick. The aromas are full of roasted
grains, with some very light hints of coffee. The body is slightly sweet,
with some soft, round bitterness. This beer is amazingly easy to drink
considering the higher alcohol content.

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