Prime Rib Roast Recipe On Rotisserie
HOW TO MAKE ROTISSERIE PRIME RIB
A recipe for making amazing rotisserie prime rib on the grill. The beef turns out incredibly juicy and tender on the inside, with the classic crust of prime rib.
Provided by Amanda Paa
Categories Grilling
Time 1h30m
Number Of Ingredients 3
Steps:
- At least 1 hour prior to grilling, up to a day before, season and salt your prime rib roast, patting the seasonings into the meat so that it adheres. Allow it to come to room temperature prior to grilling.
- Use butcher's twine to truss the roast to make sure the meat is secured and compact.
- Skewer the roast on your rotisserie spit, so that roast is skewered through the middle, then attach your rotisserie forks and slide into the meat, and tighten the lock screws to secure.
- Fit the ends of the spit into the rotisserie sockets. Place a grill safe aluminum pan below the meat to catch drippings. Turn on your rotisserie so that it begins spinning, then turn your infrared heat to medium high, if using. Use this to sear the outside of the prime rib for for about 20 minutes, until there is a bit of a crust forming.
- Turn infrared heat off, and use indirect heat to bring the grill to 300 degrees F with cover closed. I turn on my far left and far right burner to medium-low heat to hold at 300 degrees F. If you do not have an infrared rotisserie burner, this is where you'll start, heating the grill to 300 degrees F.
- Spit roast the prime rib at 300 degrees F, until the internal temperature of the center reaches 120 degrees F. Pause the rotisserie and use an instant-read meat thermometer every 15 minutes to keep tabs on the temp. Thermometer should be inserted into the very center of the prime rib to test for doneness.
- When meat has reached 120 degrees F, turn off indirect heat (if using infrared rotisserie burner). Turn infrared rotisserie burner back on medium high to finish searing the outside for a few minutes, until crusty and brown. Internal temperature of center of prime rib should now be at 125 degrees F. If not using the infrared burner, just cook to 125 degrees F.
- Remove spit from grill, and set roast onto a cutting board. Carefully remove prime rib from spit and let meat rest for 15 minutes. Then carve in thin slices and serve warm.
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RECIPE FOR PRIME RIB ON THE ROTISSERIE - NAPOLEON
From napoleon.com
- The day before, generously salt the roast on all sides with the kosher salt. Depending on how big the roast is, you can use up to ¼ cup of salt. Please season to taste, erring on the side of lots.
- When you are ready to cook, preheat the barbecue to high using the rotisserie burner. You are looking for a temperature of 375ºF to 400ºF. While the grill is warming up remove the prime rib from the fridge.
- Slide the first set of forks onto a rotisserie spit rod, then carefully slide the prime rib onto the spit. Finally, slide the second set of forks onto the spit rod.
- Place the spit rod into the motor and turn it on to ensure that everything is well balanced. Place a drip tray below the prime rib and fill it with 2 cups of beef stock or water.
- Sear the meat on the rotisserie with the rear burner on high for 15 to 20 minutes or until there is a lovely crust on the outside. Reduce the rear burner heat to medium, the grill should fall to a temperature around 275ºF to 300ºF.
- PRO TIP: Prime rib roasts about 15 to 20 minutes per pound of meat. If you don’t have a meat thermometer handy or want to ensure the perfect roast, this is a good way to judge the doneness of your meal.
- Your prime rib roast is done when a meat thermometer inserted into the center reads 135ºF for medium-rare. Remove the roast to a board using heat resistant barbecue gloves, then carefully remove the rotisserie rod and forks as they are still hot and will increase the heat inside the meat.
- Cut away the twine to prevent it from getting stuck in the crust that you painstakingly seared early on in the cook. Then tent the roast in foil and allow it to rest for at least 20 minutes before slicing and serving.
- While resting, make some delicious gravy with the drippings. In a saucepan, over medium-low heat, combine ¼ cup of beef fat from drippings (supplement with butter if there’s not enough), then add the same amount in flour.
- Slice the prime rib roast and serve with your favorite holiday side dishes like potatoes, Yorkshire pudding, and gravy.
THE ROTISSERIE PRIME RIB ROAST RECIPE | NAPOLEON
From napoleon.com
- Season the roast generously with black pepper and kosher salt or your favourite seasoning, pressing into the meat so it adheres. Lay meat back on the bones exactly as it was and tie tightly in place between each set of bones with two lengths of twine, using strong knots.
- Follow the manufacturer’s instructions to secure the meat on the rotisserie rod, taking care to make sure the forks are secure and the meat’s weight is evenly distributed so it will turn evenly.
- Fix the rotisserie rod onto the grill and check to be sure it’s secure. Turn on the motor and watch for a few moments to be certain it’s rotating smoothly.
- Let the meat sear for 15 to 20 minutes with the lid open. Turn the heat down to medium and close the lid. The temperature gauge on the hood should read between 275ºF and 300ºF.
- Combine the olive oil, garlic, and rosemary and mix to a paste. Brush all over the seared roast. Place the aluminum pan below the roast and add 2 cups of the beer (add more if it evaporates).
- Rotisserie-roast for at least 2 to 2½ hours (15 to 20 minutes a pound). Resist the urge to lift the lid and lose the heat inside for at least 1½ hours; 2 hours is better.
- Check for doneness by turning motor off periodically and carefully inserting a meat thermometer in the centre without making contact with the rotisserie rod.
- Remove the roast from the barbecue when a meat thermometer inserted into the centre reads 135ºF for medium-rare. When the roast is done, remove it carefully from the grill, using gloves.
- Seal the roast in foil loosely and let rest for 20 to 30 minutes. Residual heat will continue the cooking process as the roast rests and evens out its juices.
- Cut away the twine, remove the roast from the bones, and carve. Serve immediately. The drip pan below the roast should be full of a delicious liquid. With the juices that run from the roast as it is carved, you will have a great jus or the start of a fabulous gravy or sauce.
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