PRIME RIB ROAST RECIPE ON ROTISSERIE
This Prime Roast Rib recipe is done on the rotisserie and couldn't be simpler! It cooks up the most delicious, succulent and tender beef. Worth buying a rotisserie just for this!
Provided by Jaden Hair
Categories Main Course
Time 4h10m
Number Of Ingredients 8
Steps:
- Season the rib roast generously on all sides. Load the rib roast onto the rotisserie, with spikes between the bones.Scatter the carrots, celery, onion and thyme in the roasting tray. Insert roasting tray into rotisserie.Set rotisserie to cook according to manufacturer's instructions.
- Please read the manual and find cooking time chart, as your machine may be different from mine.When done, let roast rest while you make the Red Wine Au Jus. Pour the contents of the roasting pan into a medium saucepan set on medium-high heat.
- Add the red wine and beef broth. Simmer on low for 8 minutes, uncovered. Strain and serve with the Prime Rib Roast.To carve the Prime Rib Roast, first, cut off the bones. Cut each bone apart. Then slice the rib roast into desired thickness.
Nutrition Facts : Calories 959 kcal, Carbohydrate 6 g, Protein 42 g, Fat 81 g, SaturatedFat 34 g, Cholesterol 183 mg, Sodium 696 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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.
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.
Provided by Derrick Riches and Sabrina Baksh
Categories Main Dish
Time 3h20m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 550 kcal, Carbohydrate 2 g, Protein 20 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 40 mg, UnsaturatedFat 13 g, ServingSize 1 serving
KITTENCAL'S ROTISSERIE PRIME RIB ROAST
As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even think about cooking the roast or any beef roast or steak from a cold stage! --- since salt tends to draw out the moisture from the meat I would not recommend using any salt while cooking you may always add some after cooking --- for the very best results you will need an instant-read meat thermometer for this -- you may adjust the seasoning amounts if desired and you may completely omit the fresh garlic cloves and just season with garlic powder ----- NOTE for more tips on the perfect prime rib see my recipe#82023
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 20m
Yield 1 rib roast
Number Of Ingredients 5
Steps:
- Cut small slits all over the roast then insert a half a clove of garlic into each slit.
- Rub olive oil all over the roast.
- In a small bowl combine the garlic powder with the Montreal Steak seasoning, then rub all over the roast using clean hands (at this point you may cover with plastic wrap and refrigerate overnight if desired).
- Place onto a plate and allow the meat to come down to almost room temperature.
- Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
- Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
- Set grill to medium heat.
- Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
- Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
- Attach the spit to the rotisserie mechanism, then cover the grill.
- Roast until an instant-read meat thermometer inserted about 3-inches deep into the center of the roast away and not touching the bone reads reaches about 130 to 135 degrees F. for medium rare (be aware that the internal temperature will rise at least 5 degrees (to about 135-140 or more) after removing from the grill, for the best results start checking the temperature after about 1-1/4 hours and once it reads 110 degrees F or so, keep checking it often for the perfect doneness).
- Carefully remove the meat from the rod.
- Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
- Allow to rest for at least 20 minutes or more before slicing.
More about "rotisserie prime rib recipes"
ROTISSERIE-ROASTED PRIME RIB RECIPE - DAMN FINE DISHES
From damnfinedishes.com
5/5 (1)Total Time 1 hr 40 minsCategory Main CourseCalories 298 per serving
- Prepare a fire at least an hour ahead of when you plan to start cooking the prime rib. You can also use charcoal to help aid the cooking or use a charcoal grill with a rotisserie. Make sure the fire has plenty of coals.
- Coat the roast liberally with the rub, cover it with plastic wrap, and let it stand at room temperature for about an hour.
- After an hour, remove the wrap and slide the roast to the center of the rotisserie. I strongly recommend that you use rotisserie forks to help hold your meat in place while it turns. If you have them, secure the roast to the rotisserie with the forks.
- Place the rotisserie over the fire. Place the drip pan onto the coals underneath the roast; this will provide diffused heat and reduce flare-ups from dripping grease.
ROTISSERIE BEEF PRIME RIB ROAST - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (2)Category RotisserieAuthor Chuck Avery
- Two hours before cooking, trim any excess fat off the outside of the rib roast, then sprinkle evenly with the kosher salt. Let the salted roast rest at room temperature for two hours. (You can salt the roast up to 24 hours in advance; if you do, wrap the roast tightly in plastic wrap and refrigerate until two hours before cooking. Remove from the refrigerator, take off the plastic wrap, and let it rest at room temperature for the last two hours.)
- Prepare your rotisserie for cooking. Set it up for indirect high heat (450°F+) for a 4-6 pound roast, or medium-high heat (400°F) for a 6+ pound roast. For my Weber kettle, I light a chimney starter full of charcoal for high, or 3/4 full for medium-high. Once the charcoal is covered in ash, I pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles. On my Weber Summit, I turn burners 1 and 6 to high, and set the infrared rotisserie burner to high, preheat the grill for 10 minutes, then adjust the burners to get my target temperature.
- While the grill is heating, truss the roast between each bone with the butcher’s twine, skewer the roast on your rotisserie spit, and secure to the spit with the spit forks.
- Put the spit on the rotisserie, start the motor spinning, and cook with the lid closed. (On a charcoal grill, add 16 coals (8 to each pile) after each hour of cooking to keep the heat going; on a gas grill with an infrared rotisserie burner, turn off the infrared burner after the roast is browning well, about 30 minutes.) The roast is done when it reaches 120°F in the thickest part for medium-rare (115°F for rare, 125°F for medium. Beyond that, you’re on your own.) The cooking time is determined by the thinnest part of the roast. Assume about 15 minutes a pound of cooking time up to eight pounds. (After that, the width of the roast becomes more important than the weight and the cooking time levels off.) A four pound roast is done in about an hour; start checking the temperature after 45 minutes. An eight pound or larger roast will be done in about 2 hours; start checking the temperature at an hour and a half. Check the temperature every 10-15 minutes, depending on how close you’re gett
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- In large mixing bowl combine ground black pepper, garlic salt, garlic powder, onion powder, dried thyme, and mustard powder. Cover prime rib completely with rub.
ROTISSERIE PRIME RIB ROAST, REVERSE SEARED ON A GAS GRILL ...
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4.8/5 (4)Category RotisserieCuisine AmericanTotal Time 3 hrs 30 mins
- The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator.
- Set the grill up for rotisserie cooking at low heat (250°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
- While the grill is preheating, truss and spit the roast. Truss the roast in between each of the bones, pulling it into into a tight cylinder. Run the spit through the center of the roast, slightly towards the bone side to balance out the bones. Secure the roast to the spit with the spit forks.
- Put the spit on the rotisserie and start it spinning. We’re cooking the roast until it reaches an internal temperature of 110°F for medium-rare. (Cook to 100°F for rare, 120°F for medium.) This will take about 2 1/2 hours, but the time will vary – go by temperature, not by time. Check the temperature of the roast after 1 hour of cooking (it should be about 50°F , then again after 2 hours of cooking (it should be about 90°F). At that point, start checking every fifteen minutes – you want to get as close to 110°F as you can, without going over (I quit at 108°F – close enough). As soon as the roast reaches 110°F, turn the grill to high heat. On my Summit, I turn the outer burners up to high, then light the infrared rotisserie burner and set it to high. Sear the roast on high for 15 to 30 minutes, until it is well browned on the outside, and the internal temperature measures 120°F for medium-rare. (115°F for rare, 130°F for medium).
INSTANT VORTEX PLUS/OMNI/OMNI PLUS ROTISSERIE PRIME RIB ...
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Reviews 29Category Main CourseCuisine American, JewishTotal Time 1 hr 35 mins
- Take your Bone-in Rib Roast and remove the bone and any large pieces of hard fat. (If you are using a Boneless Rib Roast you can skip this step. Also, don't remove all the fat, just the hard pieces.) **Save the bone and any trimmings in a Ziploc and freeze to make bone broth in your Instant Pot.**
- Sprinkle liberally with Salt and Ground Pepper on all sides. Make sure to rub into the meat and fat.
- Place one of the Rotisserie Forks on one end of the Spit. Insert the Rotisserie Spit lengthwise, through the Roast and push it firmly onto the Fork.. (Use a sharp knife if you need to, to make a slit to help guide the Spit.)-Attach the other Fork to the other end making sure to push into the meat so that it is sandwiched tightly between the Forks. Try and spin the Roast to make sure the weight is distributed as evenly as possible.
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
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- 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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