roast beef in bourbon sauce

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Ingredients For roast beef in bourbon sauce

  • 1/2 c
    vegetable oil
  • 1/2 c
    bourbon
  • 1 lg
    onion, thinly sliced
  • 2 lg
    garlic cloves, minced
  • 1 tsp
    pepper
  • 1 tsp
    dry mustard
  • 1 tsp
    salt
  • 1/4 c
    cider vinegar
  • 5 lb
    ribeye

How To Make roast beef in bourbon sauce

  • 1
    Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar, blending well.
  • 2
    Place the meat in a plastic bag or glass dish. Pour the marinade over the meat and marinate 1 hour at room temperature, turning the meat 2 to 3 times.
  • 3
    Drain the meat, reserving the marinade.
  • 4
    Spit the meat from end to end through the center or on a diagonal, making sure that the roast is balanced.
  • 5
    If the meat has not been tied already, tie it after you have fastened it in place with the spit forks--it will be a little firmer that way.
  • 6
    Engage the spit and turn the meat, 8 to 10 inches above hot coals, for 1 1/2 hours or until a meat thermometer registers 120 degrees for rare, to 2 1/2 hours for well-done, 165 degrees on the meat thermometer.
  • 7
    Brush with the sauce for the last 30 minutes of cooking.
  • 8
    To roast on the grill, place the meat over a drip pan with the hot coals surrounding the drip pan, or pushed back.
  • 9
    Turn and baste the meat as needed to cook evenly.
  • 10
    Grill 1 1/2 to 2 1/2 hours.
  • 11
    Let the meat stand, on a platter, 20 to 30 minutes before carving.
  • 12
    Heat the sauce and serve with the meat.
  • 13
    NOTE: Any leftovers make great sandwiches and beef salads.

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