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Rotisserie Prime Rib

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.
4.84 from 6 votes
Course: Main Dish
Cuisine: American BBQ
Keyword: beef prime rib, rotisserie prime rib, rotisserie rib roast
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 People
Calories: 550kcal
Author: Derrick Riches and Sabrina Baksh


  • 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


  • 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.


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 
  1. Coat the potato pieces in olive oil and season with salt and black pepper.
  2. Add the potatoes to the aluminum drip pan, and let them cook for an hour, checking halfway through the cooking process for tenderness. 
  3. 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.
  4. 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!


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