Want an impressive meal anytime of year? Last Christmas we wanted beef for our holiday dinner, so we tried a ribeye recipe that is perfect for any occasion where you want to feed 8-10 people. What else did we like about this entree? It uses the grill! We are such die-hard grillers that any occasion will do for us; give us a few friends for dinner and we’ll find something to barbecue, no matter what time of year it is!
My husband got his inspiration for this ribeye recipe from a cooking show he saw on PBS. As a bonus, we could use the rotisserie attachment for our outdoor grill, keeping our oven free for the side dishes. We used wood chips to add a smoky flavor to the ribeye roast and lots of fresh rosemary from the garden for outside of the meat. I have to say, the horseradish sauce was the best part. Any leftovers you have would make a great French Dip sandwich.
Asiago-Stuffed Rosemary Ribeye Roast Recipe
This ribeye roast recipe from the show Primal Grill was adapted from The Barbecue Bible by Steven Raichlen.
- 1 boneless beef ribeye 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
- Rosemary Peppercorn Sauce for serving (recipe below)
With a sharp paring knife, make holes 1-inch deep at 1-inch intervals all over the ribeye 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 ribeye roast with salt and pepper.
Set up the rotisserie following the manufacturers 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 2 rows, one in the front and one in the back, leaving a gap in the center. Skewer the roast on the spit. Rotisserie the ribeye 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.
- 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
Whisk the sour cream, heavy cream, rosemary, horseradish and peppercorns together in a small bowl. Add salt to taste. Refrigerate until serving time.
Download and print the recipe here.
What goes better with beef than potatoes? Here are a few of my favorite potato sides that taste delicious with beef:
- Mashed sweet potatoes with chipotle
- Sweet potatoes with Swiss chard (pictured right)
- Grilled potatoes
- Roasted whole baby potatoes
Do you like to use your grill year-round, too? What are your favorite meals (beef or not) that you look forward to cooking on it?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.