|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 115g||147%|
|Saturated Fat 43g||215%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A delicious and convenient way to prepare a prime rib roast is by using your rotisserie unit. This recipe calls for a flavorful herb rub that adds a nice crust to the roast as it cooks. This dish is perfect for the holidays or special occasions.
Serve this prime rib with mashed potatoes, steamed green beans, or whatever your favorite sides may be. And...don't forget the dessert!
"The rub for this prime rib is so savory and delicious, we were fighting over the end pieces that were covered with it the most. The rotisserie resulted in very evenly cooked, super tender meat with the juices well distributed throughout."—Danielle Centoni
1 (4- to 5-pound) bone-in prime rib roast
For the Seasoning:
1/3 cup olive oil
1 tablespoon sea salt or kosher salt
2 teaspoons dried thyme
2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons freshly ground black pepper
1 teaspoon dried tarragon
1 teaspoon mustard powder
1 teaspoon chili powder
4 cloves garlic, minced
Steps to Make It
Gather the ingredients.
Combine the oil, salt, dried thyme, onion powder, dried oregano, apple cider vinegar, pepper, dried tarragon, mustard powder, chili powder, and garlic in a small bowl.
Place prime rib roast on a large cutting board. Spread seasoning evenly over the roast, making sure it is well coated. Let sit at room temperature for 1 to 2 hours before cooking. Prepare grill for rotisserie cooking following the instructions in your grill manual. You may have to remove the grill grates.
Run the rotisserie skewer through the center of the roast and loosely secure with the rotisserie forks.
Place roast into the rotisserie mechanism on grill, adjusting to ensure the roast is centered. Tighten the forks.
Place an aluminum drip pan below the roast and turn the rotisserie on briefly to make sure there is enough room for the roast to turn freely without hitting the pan. If not, adjust the skewer.
Remove roast and drip pan from grill. Preheat grill to a high (500 F to 600 F) temperature.
Using heat-resistant gloves, return the roast to grill once the grill is hot. Place the drip pan under the roast.
Add 1 cup of water to the drip pan to lend moisture to the meat as it cooks.
Cover the grill. With the rotisserie on, grill the meat on high for 20 minutes, then reduce the temperature to medium-low (300 F). You may have to shut the middle burner, and/or adjust the outer burners to maintain this temperature. Continue cooking with the cover closed until the internal temperature of the meat reaches at least 120 F (140 F for medium), about 1 1/2 hours (start temping the meat early, after about 1 hour at the 300 F temperature).
Using heat resistant gloves, remove meat from the grill and the rotisserie rod, cover with aluminum foil, and let rest for 15 to 20 minutes.
Stand the roast on a cutting board so the bones are pointing up.
Carve along the bones to remove the meat in one piece.
Set the meat on its cut side and cut across the grain into 1/2 to 3/4-inch thick slices. Place onto a platter and serve.
- Use one drip pan (a disposable aluminum pan works well).
- The total cooking time should be about 2 hours, depending on the grill. It is important to monitor the internal temperature, however. Make sure when testing the temperature to stop the rotisserie motor and check in a place near the center of the roast, but away from the rotisserie rod or the bone, both of which will be very hot.