What you want is a rolled rib roast. They work very well on a rotisserie. If possible, freeze the bone-in one you have and buy a rolled rib roast for Christmas.

Thanks christine, but I need to use this roast. It cost too much to buy another one.
Here's an idea......I was going to make Asian roasted green beans for the meal. Could I make those and just reheat them later? I could make a vegetable on the stove-top, like broccoli, but my kids really love the roasted green beans. I don't think they'd lose too much texture/flavor if I made them earlier and just reheated them, maybe in the microwave?
DD is having a VEGAN roast, which I may have to heat up earlier and then reheat quickly later.
Sure would be great to have two wall ovens!! That's on my wish list for the future!

lurker here....I did one in the rotisserie one year and it turned out great! I don't remember how long, etc., that it was cooked but we had one problem. The roast was eoo big to rotate! I had a reciprocating saw that had never been used so we cut the bones off about 2" and that worked like a charm. I say go for it!

How long do the green beans take? Could you do them while the meat is resting?

Debone the roast you have. Separate the bones and roast them to make an onion soup side or beef stock. If you choose not to debone the spit should be in the center of the eye if there is room and the motor can handle it.

2 Tablespoons kosher salt
2 tablespoons celery seed
1 1/2 tablespoons peppercorns
1 tablespoon brown sugar
1 tablespoon minced onion
1 tablespoon minced garliic
1 tablespoon arrowroot
4 or 5 whole cloves.

Put everything but salt, sugar and arrowroot into a spice mill or coffee grinder and grind till peppercorns are coarse. Add sugar and grind till a you have a fairly fine powder. Pour mixture into a bowl or jar, add salt and arrowroot and blend well. Generously apply to roast and rub in well. Put the remaining Mix in a shaker and shake over the roast periodically.

This will create an incredible crust and is not sweet at all and you don't taste the cloves as they bring out the beefy flavor.

It is not that difficult to balance the roast. Trust your eyes.

The roast will come out better than in an oven. The metal Spit Rod and Holding Forks can improve the distribution of heat deep into the interior of the meat and the rotation helps to cook the exterior more evenly.

However, keep this in mind:

When you spear the meat, there is a possibility that you would be introducing pathogens deep into the low temperature sterile meat interior zone. You should make sure that the Spit Rod and Holding Forks are clean. I would also consider doing a quick sear of the end of the roast you will be poking thru to sterilize that surface.

dcarch

I vote for re-heating the roasted green beans. You can microwave them. The the oven's free for the roast beef.
The beauty of roast beef at Christmas is that it's easy (the hard part is paying for it). I love it, because it's delicious, of course, but also because you just put it in the oven.

... and here I was plotting and planning a way to get on dcarchs good side, or at the very least and more importantly their mailing list... now I have to disagree with them.

With the knowledge that the majority of rotisseries on the market aren't up to par with the high quality standards of the E-Z Bake oven... and having cooked just about everything I could get a spit through on fires created by numerous types of fuels... I am saying that if you want the roast to be evenly cooked you want the bones to heat up quicker and faster. You don't want the roast to be balanced on the spit. You want the heat to be balanced on the eye of the roast. So if your rotisserie can rotate with an unbalanced roast yet maintain a constant speed (which very few can), and without the bones hitting the sides of whatever type of unit you are using, that is what you want. Otherwise cook the beef in the oven and do the turkey on the rotisserie.

"----... and here I was plotting and planning a way to get on dcarchs good side, or at the very least and more importantly their mailing list... now I have to disagree with them. -----"

You just watch out. No one dares to disagree with me!! LOL.

Actually I totally agree with you. That's a little refinement that for many people it may not be totally important.

When I do a roast, I take into account the bones and also the fat cap. If you study the cross section of a typical roast after it's cooked, you can see clearly how heat travels trough bones and next to the fat cap, and you make adjustments accordingly.

Very good point. I can tell you have done a few roastings.

dcarch

Thanks everyone!

Wheeew-!!.. In that case then you can mail all correspondences, gifts and gratuities to...

We had a built rotisserie in our kitchen that was used quite frequently as well as many others for outdoor use. So yes, I've done a few in my day... If I could get a spit through it or put it in some type of basket I tried it at least once. It did get me a lot of free passes to fairs and pig roasts although I'd much prefer a steamship round or side of beef.

I actually hadn't done any for a few years but this past Oct. we had a snow storm that cut power for about a week. We had just filled the freezer and it kept popping the generator so when things began to thaw I figured I'd better start cooking. Had to buy a new gas grill for the occasion because no one had anything wood fired in stock that was big enough and set up for rotisserie yet smaller than an old Buick Roadmaster. I ended up having to sacrifice on some features just to get one that is great for rotisserie. Unfortunately I had to return the rotisserie though because the motor was about the size of a matchbox so indeed it was a "flopper" and the spit just fit so there was no way to add an old rotisserie gearbox/motor I had (that was made by the same company) that's been kicking around, adding counter weights or anything else. The absolute best/bonus feature though is the stainless steal removable drip pan. Ended up using it to make some stocks with it that were some of the best I've ever made.

Well.. Would love to stay and chat about food all day but need to finish up a few things around here for the holidays because A Dr. on TV said to have inner peace for the new year we should finish the things we started this past year and hey, who couldn't use a little more peace in their lives especially around the holidays.

I must say that I was skeptical at first but wouldn't you know it, upon looking around my house I realized there were a lot of things I'd started but hadn't finished, so I finished off a bottle of Merlot, a bottle of Chardonnay, a bodle of Baileys, a butle of wum, tha mainder of Valiuminun scriptins, an a box a shocletz.

Yu haf no idr how fablelus ah fleel wite now dat doze sings wur finiched stho ah dethided to thtart zze nu yar ahf wif thum iwish riskey. Thnendinin dith ta owl who needzez inert peath. An telininum i luvzum.. ~hugs~

Hope you all have a great holiday