Prime Rib Roast on the Rotisserie
Sure, you can bake, grill, or even smoke a prime rib, but nothing and I mean nothing beats a rotisserie roast. The constant rotation of the meat keeps all the juices rolling and basting the meat. This keeps it flavorful, moist, tender and juicy. An added benefit is that you can cook drip pan vegetables right under the roast as it spins. This rotisserie prime rib roast is ideal for holiday meals, special occasions, and fancy Sunday dinners. Photo by: Sabrina BakshPrint Pin
Servings: 6 People
- 1 4-5 prime rib roast bone-in
- 1 medium aluminum drip pan (disposable preferred)
- for rub:
- 1/4 cup olive oil
- 2 tablespoons butter unsalted, softened but not melted
- 3-4 cloves garlic minced
- 1 1/4 tablespoons kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons granulated onion
- 2 teaspoons black pepper coarse ground
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- Preheat grill for high heat.
- Place rib roast onto a large cutting board. Combine rub ingredients and apply evenly all over roast. Let sit at room temperature while the grill is heating up.
- Place the rib roast bone side down, or if you are using a boneless rib roast just place it on its side. Lift the roast from the ends and rotate it in order to find its center. Using a long, thin knife or sword skewer, pierce through the center of the rib roast, from end to end. Run the rotisserie rod through the hole and secure with the rotisserie forks.
- Set up the roast on the grill and adjust to center it. Tighten forks as needed. Place an aluminum drip pan filled with 1 cup of water under the roast. This will allow you to collect the rendered juices for gravy.
- Grill roast for 20 minutes on high heat, then reduce the temperature to medium low. Continue cooking until the internal temperature reaches 130 degrees (140 degrees for medium done). Total cook time is anywhere between 3-4 hours. Do monitor the temperature often especially past the 1 1/2 to 2 hour mark.
- Using heat resistant gloves, remove rib roast from grill with rotisserie rod still intact. Cover roast tightly with aluminum foil and let meat rest for 20 minutes. Now is a great time to make your gravy with the roast rendering collected in the drip pan.
- Once meat has rested, carve off bones and save for later, and slice meat into 1/2" thick slices. Place onto a platter and serve.
Calories: 1220kcal | Carbohydrates: 2g | Protein: 52g | Fat: 110g | Saturated Fat: 43g | Cholesterol: 229mg | Sodium: 1629mg | Potassium: 875mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 6mg
Love Rotisserie Cooking? Want more great Rotisserie Recipes?
Take a look at The Rotisserie Grilling Cookbook