Re-Rolled 5 Minute Rib Roast

rolled rib roast

I can do a rib roast in 5 minutes and it will have more texture than you ever tasted on a rib roast. There is nothing more to say because this technique tells the story and will convince you to try it at home.

Prep Time 15 mins
Cook Time 5 mins
Course Beef, Main Course
Cuisine Classics, French, Italian
Servings 8
Calories 1196 kcal


  • 2600 grams rib roast bone in
  • 250 grams butter
  • 2 cloves of garlic whole
  • 10 grams thyme whole branches
  • Skottsberg stainless steel pan 28cm


  • Put your knife against the bone on the outside part of the ribs and cut along the bone untill you reach the bottom with around 6 cm left to be safe.
  • Put it down flat and carve into the thickest part to repeat this move.
  • Try to keep around 2 fingers thick meat on all parts and you'll end up with a huge flat piece of meat with the bones on top attached still.
  • Season with ½ tbsp of fleur de sel sea salt and with 1 tsp of black pepper.
  • Fire up you Kamado with direct heat and the grill grates on the highest position.

Butter Sauce

  • Heat up your pan and melt a whole cup of butter.
  • Ad 2 whole cloves of garlic and some whole branches of thyme.
  • Fry the thyme and your sauce is done.

Direct Grilling

  • Once your BBQ is up to temperature put the ribroast flat on the grill grate and let it pick up heat.
  • After around 1 or 2 minutes check if you can flip and make your first flip. If your BBQ tongs can't hold this huge piece of meat than i would use my BBQ gloves to do this.
  • Keep flipping and let that fat render down into the fire to get flare ups and built up crust.
  • Keep in mind that even if you try as hard as you can to built an even crust it's very hard to get a perfect 54C/130F temperature on this type of cooking but it's the texture that you are doing this for.
  • Once you have around 50C/120F i recommend taking it off and letting it rest.


  • Season it with a little pinch of salt again.
  • Add the butter on top.
  • Now roll it back together in the same way you cut it open and grab 4 even pieces of butcher twine.
  • Tie it back up with more power than you ussually would because tieing up cooked meat is more difficult.
  • Now your roast is done and ready to be eaten.



Calories: 1196kcalCarbohydrates: 1gProtein: 44gFat: 112gSaturated Fat: 52gPolyunsaturated Fat: 4gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 264mgSodium: 346mgPotassium: 736mgFiber: 0.2gSugar: 0.03gVitamin A: 840IUVitamin C: 2mgCalcium: 38mgIron: 5mg
Keyword Barbecue, Beef roast, Cheesesteak, Reverse sear, rib-eye, ribroast, Rotisserie
Tried this recipe?Let us know how it was!



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