Captain's Table Rolled Roast
Submitted by Dubsy
Grilled rolled beef roast marinated in Chablis, lime, and Dijon mustard, then glazed with honey, soy, ginger, and Thai chili. A showstopper roast for serious entertaining.
YIELD
8 servingsPREP
1 hrsCOOK
1 hrsREADY
2 hrsThis is a roast that earns its spot at the head of the table. A 5-pound rolled beef roast gets studded with garlic slivers, soaked in a Chablis and Dijon marinade spiked with tarragon, dill, and cumin, then grilled under a foil tent and brushed with a honey-soy-ginger glaze that caramelizes into a gorgeous, sticky bark.
The marinade does double duty here. The lime juice and white wine tenderize the outer layers while the herbs and mustard build a flavor base that penetrates deep into those garlic slits. Give it the full 90 minutes of marinating time and turn it several times so every side gets equal attention.
That honey glaze goes on after the first 30 minutes of grilling. Heat it gently but don’t let it boil, or the honey will scorch and turn bitter. The Thai chili and fresh ginger in the glaze bring a warm heat that balances all that sweetness. Pull the foil off for the last half hour to let the exterior crisp and the glaze set.
Resting the roast for 15 minutes after pulling it off the grill is non-negotiable for juicy slices. Cut too soon and all those juices run out onto the cutting board.
Pro Tips
- Use a meat thermometer and pull at your target temp; the roast will rise another 5-10 degrees while resting
- Slice thin against the grain for the most tender results
- Reserve extra glaze and reheat for a finishing sauce at the table
- Pair with grilled asparagus and roasted new potatoes as the recipe suggests
Variations
- Swap the Chablis for a dry Riesling to add a touch more sweetness to the marinade
- Replace Thai chili with smoked paprika for a mellower, smoky heat
- Add a splash of bourbon to the glaze for a Southern barbecue twist
Ingredients
Directions
*Sliver the garlic cloves into 20 to 25 pieces.
MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag.
With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves.
Add beef to the bag, seal and turn to thoroughly coat.
Let stand a minimum of 1½ hours, turning several times.
THE GLAZE: Add honey to sauce pan, heat gently.
Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325℉ (160℃). Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after 30 minutes. Remove foil for last ½ hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes.
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