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.
Ingredients
- 1 (4 to 5 pound) bone-in rib roast
- For the Seasoning:
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon sea or kosher salt
- 1/2 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons onion powder
- 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
Steps to Make It
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Gather the ingredients.
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Place prime rib roast onto a large cutting board. Combine seasoning ingredients and spread over roast. Make sure it is well coated.
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Prepare grill for rotisserie cooking following the instructions in your grill manual.
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Place the rib roast bone-side down. If you are using a boneless rib roast just place it on its side. Lift the roast from the ends and rotate it to find its approximate center.
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Using a long, thin blade knife, cut through the center end to end.
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Run the rotisserie skewer through the hole and loosely secure with the rotisserie forks.
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Place roast on grill and adjust to center; then tighten the forks.
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Remove from roast grill in order to preheat grill to a high temperature.
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Place an aluminum drip pan under the space where the roast will sit. Add about 1 cup of water to the drip pan, if you intend to make gravy with the rendered juices.
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Using heat-resistant gloves, return roast to grill once it has pre-heated.
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Leave the grill on high for 20 minutes, then reduce the temperature to medium-low. Continue cooking until the internal temperature reaches at least 120 F (140 F for medium done), about 3 to 4 hours.
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Remove from grill and rotisserie rod, cover with aluminum foil, and allow to rest for 15 to 20 Â minutes.
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Carve and place onto a platter.
Kitchen Notes
- Use one drip pan (a disposable aluminum pan works well).
- The total cooking time should between 3 to 4 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.
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