Rotisserie Prime Rib is absolutely delicious and is a great way to cook your holiday rib roasts! This method results in a well-basted, tender roast beef.
Sure, you can bake, grill, or even smoke a fantastic rib roast, but nothing, and I mean nothing beats a rotisserie prime rib. The constant rotation of the meat keeps all the juices rolling. This helps to keep the meat flavorful, moist, tender, and juicy. Our recipe calls for an amazing rosemary-garlic rub and optional drip pan potatoes. See below for details!
Equipment: Rotisserie attachment, fuel, sword skewer or sharp filet knife, instant-read thermometer, kitchen twine, heat-resistant gloves, and an aluminum drip pan (9″ x 13″ or similar size).
Rotisserie Prime Rib Ingredients
- 1 4-5 prime rib roast, bone-in
- 1 medium aluminum drip pan (disposable preferred)
- Rosemary-Garlic Prime Rib Rub
How to Make Rotisserie Prime Rib:
- Preheat your grill for 400 degrees F. or medium-high heat.
- Place rib roast onto a large cutting board. Combine rub ingredients and apply evenly to the roast.
- Tie the roast with kitchen twine in between the bones. This will prevent the meat from separating from the bone during the cooking process. It is especially important if cooking a large prime rib.
- Place the rib roast bone side down, or if you are using a boneless rib roast, place it on its side. Lift the roast from the ends and rotate it 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 it with the rotisserie forks.
Grilling:
- Once the grill is up to temperature, set the roast up, adjust to center it, and tighten forks as needed.
- Place an aluminum drip pan filled with 1/2 cup of water under the prime rib. If planning to use the rendered dripping for gravy, add 1 cup of water to the drip pan. Monitor during the cooking process and add more water as needed.
- Cook the rotisserie prime rib for 3-3 1/2 hours or until the internal temperature reaches between 125-130 degrees (medium-rare).
- Monitor the temperature, especially after the 1 1/2 to 2-hour mark.
Resting and Serving Rotisserie Prime Rib:
- Once cooked, use heat-resistant gloves to remove the roast with the rotisserie rod still intact.
- Place it onto a clean cutting board, tent with aluminum foil. Rest the prime for 20-30 minutes.
- Now is a great time to make your gravy with the roast rendering collected in the drip pan.
- Once the rotisserie prime rib has rested, carve off bones, save for later, and slice meat into 1/2″ thick slices. Serve with horseradish or our delicious Blue Cheese Butter.
Optional Drip Pan Potato Recipe:
Don’t want to make gravy with those drippings? Make drip pan potatoes instead. Add the potatoes to the drip pan during the last hour of cooking time, and they will absorb all that delicious goodness from the rotisserie prime rib!
- 7-8 medium Yukon Gold Potatoes, washed, and cut into 1 1/2″ pieces
- salt and black pepper
- 1 tablespoon olive oil
- Coat the potato pieces in olive oil and season with salt and black pepper.
- Add the potatoes to the aluminum drip pan, and let them cook for an hour, checking halfway through the cooking process for tenderness.
- If you have a particularly fatty prime rib roast, it might render a lot of oily drippings. Spoon out some of the drippings and discard them. Doing this will help to keep the potatoes from floating in fat.
- The rotisserie prime rib and the potatoes should be done about the same time. Tent drip pan with foil and let the potatoes rest for 15-20 minutes. Spoon them out into a serving dish and enjoy!
Rotisserie Prime Rib
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.
PrintServings: 6 People
Calories: 550kcal
Ingredients
- 1 4-5 prime rib roast bone-in
- 1 medium aluminum drip pan (disposable preferred)
- Rosemary-Garlic Prime Rib Rub
- Optional Drip Pan Potatoes:
- 7-8 medium Yukon Gold Potatoes washed, and cut into 1 1/2" pieces
- salt and black pepper
- 1 tablespoon olive oil use more if needed
Instructions
- Preheat grill for 400 degrees, or medium-high heat.
- Place rib roast onto a large cutting board. Combine rub ingredients and apply evenly all over roast. Tie roast in between the bone with kitchen twine. This will keep the meat from separating off the bones during the cooking process
- 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 the roast up on the grill and adjust to center. Tighten forks as needed. Place an aluminum drip pan filled with 1 cup of water right under the roast. This will allow you to collect the rendered juices for gravy.
- Grill roast for 3-3 1/2 hours or until the internal temperature reaches between 125-30 degrees (140 degrees for medium done). Monitor the temperature, especially after the 1 1/2 to 2 hour mark.
- Using heat resistant gloves, remove rib roast from grill with rotisserie rod still intact. Tent with aluminum foil and let meat rest for 20-30 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. Slice meat into 1/2" thick slices. Plate and serve.
- See below for Drip Pan Potatoes recipe.
Notes
Drip Pan Potato Recipe: Not interested in saving the drippings for gravy? Make drip pan potatoes instead. Add the potatoes to the drip pan during the last hour of cooking time, and they will absorb all that delicious goodness from the rotisserie roast beef!
- 7-8 medium Yukon Gold Potatoes, washed, and cut into 1 1/2″ pieces
- salt and black pepper
- 1 tablespoon olive oil
- Coat the potato pieces in olive oil and season with salt and black pepper.
- Add the potatoes to the aluminum drip pan, and let them cook for an hour, checking halfway through the cooking process for tenderness.
- If you have a particularly fatty prime rib roast, it might render a lot of oily drippings. Spoon out some of the drippings and discard them. Doing this will help to keep the potatoes from floating in fat.
- The prime rib roast and the potatoes should be done about the same time. Tent drip pan with foil and let the potatoes rest for 15-20 minutes. Spoon them out into a serving dish and enjoy!
Nutrition
Calories: 550kcal | Carbohydrates: 2g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 40mg | Potassium: 240mg | Calcium: 7mg | Iron: 1mg
