Rotisserie Standing Rib Roast

For my Mom’s birthday, we had a standing rib roast that we cooked using the rotisserie on Dad’s Weber charcoal grill. We were serving six, so we bought one that was a little over 8 lbs (3 ribs). We needed some leftovers for steak sandwiches!

For a side, after we pulled the meat off, I put the rack on the grill and smoke warmed twice baked potatoes. We used an extra set of ribs from the butcher to make a beef stock in the slow cooker and used that plus the meat juices to create an au jus.

Rotisserie Prime Rib Roast

6-8 lb rib roast
kosher salt
olive oil

Season the rib roast with 2 tablespoons of kosher salt and let sit in the refrigerator, uncovered, 24 hours before you are ready to cook. Remove from fridge 4 hours before grilling.

Rub the roast with olive oil and sprinkle salt on the meat, leaving the fat cap unsalted.

Run the rotisserie skewer through the center of the meat. Secure with the forks once it is balanced. Prepare your grill for indirect cooking and medium high heat. Place a drip pan down. Use chunks or chips of seasoned wood for smoke. I chose hickory.

Place the rotisserie on the grill and start the motor. Let it turn for one to two hours or until the internal temperature of the meat (not hitting bone or skewer) reaches 120 degrees F for rare. It takes about 10-15 minutes per pound. Ours was done in 90 minutes.

Using heavy gloves, remove the spit from the grill and then the spit from the meat. Let rest for at least 10 minutes. Add the drippings to your gravy or au jus.

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Mushroom Barley Risotto

For the last Monday of 2018, I went meatless. To do so, I used barley to make a risotto. Barley is low in calories, high in fiber and packed with vitamins and minerals, so it was a perfect way to end the old year on a healthy note. I added to it mushrooms that I had sautéed in sherry. Of course, you could substitute vegetable or mushroom broth and olive oil for butter to make it entirely vegetarian.

Mushroom Barley Risotto

4 1/2 cups chicken stock or low-salt chicken broth
1 tablespoon butter
1 cup onion, finely chopped
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf
salt and pepper to taste
2 tablespoons butter
1 pound assorted fresh mushrooms (I used portobello and shiitake), sliced
1 garlic clove, minced
1/4 cup sherry

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

Melt butter in large skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and stir to combine. Pour in 2 cups of the warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock, 1/2 cup at a time. Allow the stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Meanwhile, heat butter in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 5 minutes. Stir in garlic. Reduce heat to medium and stir in sherry. Cover and cook until mushrooms are tender and the majority of the liquid has been absorbed, stirring occasionally. Mix mushrooms into the barley. Season with salt and pepper, as needed.

Spoon risotto into bowls and serve immediately.