Bone Marrow Rotisserie Ribroast

bone marrow rib-eye roast

Recently my butcher came by and brought me a present. It was a huge rib roast with 2 pieces of bone marrow strapped to each side. What an amazing opportunity! If you can get a beautiful bark on this roast and catch all the drippings and combine them with the bone marrow in a sauce, at the end you are sitting on a pile of BBQ gold!
This Herb crusted rib roast will blow your mind. Bone marrow sauce finnish is something you have to try at least once in your life.

Prep Time 20 mins
Cook Time 1 hr
Resting Time 10 mins
Course Beef, Classic BBQ, Main Course, Roast
Cuisine American, American Barbecue, Classics, French
Servings 6
Calories 866 kcal


  • 2000 grams rib-eye roast
  • 2 big chunks of bonemarrow

Herb Seasoning

  • 3 cloves of garlic chopped fine
  • 10 grams fresh rosemary chopped fine
  • ½ tbsp olive oil
  • ½ tbsp fleur de sel sea salt

Bonemarrow Sauce

  • 2 cloves of garlic chopped fine
  • 10 grams fresh thyme chopped fine
  • 40 grams butter


  • Bind the 2 pieces of bonemarrow together with the ribroast in between.

Herb Seasoning

  • Chop fine the garlic and rosemary and mix it with olive oil and salt in a bowl.
  • Season your ribroast with the herb mix and stay away from the bones.


  • Fire up the left and right burner from the napoleon grill or create indirect heat if you are using another type of grill.
  • Place it on the Napoleon and roast it with a BBQ temperature of around Take out the grill grates to create more space and also in my case i'm removing one of the flavorizer bars in the center.
  • Put your cast iron skillet in the center of the grill.
  • Stick the rotisserie in the center of your roast and gently push it towards the center of the rotisserie stick.
  • Place it in your grill and let it roast above the pan at a temperature of 140C/275F.

Bonemarrow Sauce

  • When you reached a temperature in the core of around 48C/120F it's time to stick a piece of butter in the pan that should contain juices of your roast by now.
  • Let the butter melt ans slice of the bonemarrow apart from your roast.
  • Grab a spoon and shove the bonemarrow in your pan.
  • Chop fine 10 grams of thyme and some garlic and add it to the pan as well.
  • Fire up your back burner to go for that last extra mile of creating bark.
  • Mix the sauce and baste your roast with spoons full of that magix bone marrow sauce.
  • Once you've reached a temperature of 52C/125F take it off and let it rest.
    The temperature will rise a little bit more and that's why i'm taking this roast off the grill at 52C instead of 54C
  • Let it rest and slice it up. Pro tip; put some of that leftover bonemarrow sauce on top when serving.



Calories: 866kcalCarbohydrates: 2gProtein: 68gFat: 65gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 218mgSodium: 807mgPotassium: 926mgFiber: 1gSugar: 0.03gVitamin A: 377IUVitamin C: 4mgCalcium: 42mgIron: 7mg
Keyword Alabama white sauce, Beef, Beef roast, Bone marrow, Butter, rib-eye
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