Rotisserie Prime Rib Roast
This recipe is designed for the passionate home chef ready to take on the challenge of crafting an exquisite, restaurant-quality prime rib right in their own backyard.Served with a homemade beef broth gravy, a zesty horseradish cream sauce, mashed potatoes, and grilled veggies. With every slice of this delectably seasoned and impeccably cooked prime rib roast, you will savour the culmination of flavours, textures, and aromas that only this cooking method can achieve.
Ingredients
- 1 Bone in Prime rib roast - 2 bone 5-pound roast (serves 6) *This recipe is all about the quality Prime rated beef. Better beef means a more delicious outcome.
- 1 ½ tablespoon kosher salt
Serving Accompaniments
- Make ahead Beef and Mushroom Gravy
- Horseradish cream sauce
- Roasted Garlic-Sour Cream & Chive Mashed Potatoes
Instructions
Salt the Beef
- 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.)
Preheat the Grill
- Set the infrared rotisserie burner to high, the side burners to low and no heat directly under where the roast will spin. Preheat the grill for 10 minutes.
Skewer the Roast
- While the grill preheats, skewer the roast on your rotisserie rod. Put the rod through the middle of the roast, slightly closer to the fat side, as the bones insulate the meat, and it takes longer to cook near the bone. Secure the roast with the spit forks.
Cook the Roast
- Turn the infrared burner to medium. Then put the rod on the rotisserie and start the motor spinning. Cook with the lid closed adjusting the burner to keep a temperature between 450°F to 500°F. Turn off the infrared burner once the roast is nicely browned (25 to 30 minutes).
- Remove the roast when the internal temperature in the thickest part reaches 117°F or 118°F medium-rare (123°F for medium). The cooking time is about 15 minutes per pound. This five-pound roast reached 117°F in 1 hour and 16 minutes. But start checking the temperature after 55 minutes as many factors affect how long a roast takes to cook.
Rest and Carve
- Rest the roast uncovered for 15 to 20 minutes. The internal temperature will continue to rise 10°F+. This roast peaked at 129°F. Remove the bones from the roast, then carve ¾-inch-thick slices.
- Serve with the gravy and horseradish cream sauce.
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Video
Notes
Tips:
- Quality Matters: Invest in Prime-rated beef for a notable difference in tenderness and flavour. The quality of your meat is the foundation of this dish's success. Look for the label/seal indicating the beef was inspected and graded appropriately.
- Salting Technique: Properly salting the roast not only seasons the meat but also helps in retaining its moisture during cooking. If time allows, salt the roast up to 24 hours in advance for deeper flavour penetration.
- Room Temperature Rest: Allowing the roast to sit at room temperature for two hours before cooking ensures more even cooking and a juicier result.
- Monitor Your Grill: Maintaining the right temperature on your grill is crucial. Too hot, and the outside burn before the inside is done; too cool, and you lose that delicious crust.
- Don't Skip Resting: Resting the meat after cooking and before slicing is not optional—it's essential. This allows the juices to redistribute throughout the meat, ensuring every slice is as delicious as the next.
- Internal Temperature is Key: Use a reliable meat thermometer to check for doneness. Remember, the roast will continue to cook internally, rising about 10°F after it's removed from the heat.
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