Roast Beef in Bourbon Sauce
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
bourbon whiskey
|
*
|
| 1 | large |
onions
thinly |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
wine
or cider vinegar |
*
|
| 1 | each |
beef rib roast
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
bourbon whiskey
|
*
|
| 1 | large |
onions
thinly |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
wine
or cider vinegar |
*
|
| 1 | each |
beef rib roast
|
* |
Directions
Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar, blending well.
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.
Drain the meat, reserving the marinade.
Spit the meat from end to end through the center or on a diagonal, making sure that the roast is balanced.
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.
Engage the spit and turn the meat, 8 to 10 inches above hot coals, for 1½ hours or until a meat thermometer registers 120 degrees F.
for rare, to 1½ hours for well-done, 165 Degrees F on the meat thermometer.
Brush with the sauce for the last 30 minutes of cooking.
To roast on the grill, place the meat over a drip pan with the hot coals surrounding the drip pan, or pushed back.
Turn and baste the meat as needed to cook evenly.
Grill 1½ to 1½ hours.
Let the meat stand, on a platter, 20 to 30 minutes before carving.
Heat the sauce and serve with the meat.
NOTE: Any leftovers make great sandwiches and beef salads.
