Rotisserie Prime Rib Roast

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 04/14/22
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Rotisserie Prime Rib Roast slices on a platter

The Spruce Eats / Maxwell Cozzi
Prep: 20 mins
Cook: 2 hrs
Resting/Marinating Time: 2 hrs
Total: 4 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
1407 Calories
115g Fat
3g Carbs
86g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1407
% Daily Value*
Total Fat 115g 147%
Saturated Fat 43g 215%
Cholesterol 314mg 105%
Sodium 1310mg 57%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 86g
Vitamin C 1mg 6%
Calcium 76mg 6%
Iron 10mg 56%
Potassium 1273mg 27%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Rotisserie Prime Rib Roast/Tester Image

"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

A Note From Our Recipe Tester

Ingredients

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

  1. Gather the ingredients.

    Rotisserie Prime Rib Roast ingredients

    The Spruce Eats / Maxwell Cozzi

  2. 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.

    Oil, salt, dried thyme, onion powder, dried oregano, apple cider vinegar, pepper, dried tarragon, mustard powder, chili powder, and garlic in a bowl

    The Spruce Eats / Maxwell Cozzi

  3. 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.

    Meat rubbed with herbs on a wooden cutting board

    The Spruce Eats / Maxwell Cozzi

  4. Run the rotisserie skewer through the center of the roast and loosely secure with the rotisserie forks.

    Meat on a rotisserie skewer on a plate

    The Spruce Eats / Maxwell Cozzi

  5. Place roast into the rotisserie mechanism on grill, adjusting to ensure the roast is centered. Tighten the forks.

    Meat on a rotisserie skewer over a grill

    The Spruce Eats / Maxwell Cozzi

  6. 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.

    Meat on a rotisserie skewer over a grill, with aluminum foil on the grill

    The Spruce Eats / Maxwell Cozzi

  7. Remove roast and drip pan from grill. Preheat grill to a high (500 F to 600 F) temperature.

    Wood in a grill

    The Spruce Eats / Maxwell Cozzi

  8. Using heat-resistant gloves, return the roast to grill once the grill is hot. Place the drip pan under the roast. 

    Meat on a rotisserie skewer over a grill lined with aluminum foil

    The Spruce Eats / Maxwell Cozzi

  9. Add 1 cup of water to the drip pan to lend moisture to the meat as it cooks.

    Water and dripping in the aluminum foil pan in the grill

    The Spruce Eats / Maxwell Cozzi

  10. 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).

    Meat on a rotisserie skewer with a thermometer over a grill

    The Spruce Eats / Maxwell Cozzi

  11. 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.

    Aluminum foil wrapped prime rib roast on a wooden cutting board

    The Spruce Eats / Maxwell Cozzi

  12. Stand the roast on a cutting board so the bones are pointing up.

    Roasted prime rim roast on a wooden cutting board

    The Spruce Eats / Maxwell Cozzi

  13. Carve along the bones to remove the meat in one piece.

    Prime rib roast sliced on a wooden cutting board, next to a knife

    The Spruce Eats / Maxwell Cozzi

  14. 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.

    Sliced Rotisserie Prime Rib Roast on a wooden cutting board

    The Spruce Eats / Maxwell Cozzi

Tips

  • 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.