Rolled rib or Sirloin Roast - Rotisserie Info- Mom B. by bobodoll

Source: Joan Bartosic

Mom B. made this meat on her kitchen rotisserie for special occasions.


Rolled Rib Roast or Sirloin Roast 2 or 3 ribs of beef salt & pepper garlic, slivers


Order 2 or 3 ribs of beef, preferably cut from the short loin end of the ribs, or order a piece of sirloin between 4-8 lbs. Have the butcher bone, roll and securely tie the meat. Before meat is tied, make sure there is an even layer of fat around the meat, or have suet tied under the string. Season with salt, pepper and slivers of garlic, if desired. My book says a 4 or 5 lb roast will take 1 1/4 hours for rare (internal 140 temp). Well done, (170 temp) takes 1 3/4 hours to 2 1/4 hours.

Chuck or eye of Round Roast
4-5 lbs, have butcher bone, roll & tie (be sure there is an even layer of fat around the meat. Chuck needs to be well-aged and tender. To be sure, use a tenderizer or allow meat to stand in fridge 8 hours in a tenderizing marinade. Timing is the same as above.