Roasting a prime rib at my house is always a great way to celebrate the holidays and special occasions. However, I recently fell in love with another cut of beef that is similar and packed with flavor. The Beef Loin Top Loin Whole (yes I know it has a long name) makes an amazing roast or can even be cut down into nice NY steaks. It’s slightly less marbled than a ribeye but without sacrificing flavors and juiciness.
Using indirect heat is the perfect way to cook this roast slowly on a Bull Grill. Remember to cover the top with loosely tented aluminum foil after 20 minutes to prevent burning the crust.
Cook to your desired doneness but keep in mind since it’s a larger cut of meat that the carry-over cooking can be as much as 10 degrees. I normally take it off the grill when it’s a little rarer so that I can also enjoy leftovers without them getting overcooked. Also, remember to roast rest for 30 minutes before slicing.
Garlic Herb Roasted Top Loin Roast
Ingredients
- Beef Loin Top Loin Whole Roast or NY Roast
- 1/4 Cup Sea Salt
- 2 Tbsp Rosemary
- 1 Tbsp White Pepper
- 1 Tbsp Cloves
- 1 Tbsp Thyme
- 2 Tbsp Onion Powder
- 1/4 Cup Garlic Pureé
- 2 Tbsp Yellow Mustard
- 1/4 Cup Olive Oil
Instructions
- Combine all the ingredients for the Garlic Herb Marinade and pour over the roast. Place roast in the fridge to marinate for 8-12 hours before grilling. Remove from fridge an hour before grilling.
- Roast on Bull Grill using indirect heat ad medium-high (approximately 500 degrees) for 10 minutes to develop a crust. Lower temp to medium (approximately 350 degrees) and loosely tent with aluminum to prevent the crust from burning. Cook until the desired doneness.
- Remove from heat and place in a warm area or loosely covered with aluminum foil. Rest for 20-30 minutes before slicing.
- To make Garlic Horseradish Sauce combine all of the ingredients and thoroughly mix. Place sauce in the fridge until ready to enjoy.
