Prime Rib Roast on the Rotisserie

 

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 keep it flavorful, moist, tender and of course juicy. The added plus is that you can prepare drip pan vegetables under the roast as it cooks. This dish is perfect for holiday meals and special occasions.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Dish
Cuisine: American BBQ
Servings: 6 People

Ingredients

  • 1 4-5 bone-in rib roast
  • 1 medium aluminum drip pan (disposable preferred)
  • for rub:
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter, softened (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 coarse ground black pepper
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika

Instructions

  • Place rib roast onto a large board. Combine rub ingredients and apply evenly all over roast. Let sit at room temperature while grill is heating up.
  • Prepare grill for high heat.
  • 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 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. Tighten forks as needed. Place an aluminum drip pan filled with1 cup of water under the roast. This will allow you to collect 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 1/2-2 hour mark.
  • Using heat resistant gloves, remove rib roast from grill with rotisserie rod still intact. Cover tightly with aluminum foil and let meat sit for 20 minutes. Carve off bones and save for later, and slice meat into 1/2" thick slices. Place onto a platter and serve.

Notes

Photo by Sabrina Baksh
For Rotisserie Book:
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