This recipe was actually much easier then I originally thought it would be. Any time your cooking a large expensive cut of beef you want to make sure you don’t mess it up. Since I had a $200 prime rib roast from Costco on the rotisserie it definitely had my full attention. If you follow these steps and keep an eye on the roast I guarantee you’ll have a perfectly cooked Rotisserie Prime Rib Every Time.
Let’s start with the Prime Rib roast itself. When cooking on a Rotisserie I want the meat to be balanced so it not only cooks evenly but also not to wear out the motor. I purchased a beautiful Boneless Prime Cut Rib Roast from Costco. look for a roast that looked fairly rounded. I also trim off the tail piece that would be found at the tip of the bone if it were still attached. Basically we want the eye of the roast along with the cap. You can keep the trimmings for grinding or stew meat.
Once the roast is trimmed I tie it off with Butcher Twine to hold its shape. There are a number of methods for properly tying a roast. I cut five or six pieces of twine about twice the circumference of the roast. I use a simple butchers knot (see video below) always start in the middle and place your knots about 3 inches apart.
Now that we have a beautiful tied off roast let’s talk seasoning. I don’t like to use anything to crazy for seasoning. To me we want flavors that compliment the beef and for me that involves 4 ingredients. Salt, Pepper, onion and garlic.
I use a new product from Spiceology that I love for Brisket and beef ribs, it’s simply called Salt, Pepper, Garlic. It’s a perfect blend of high quality Kosher salt, 18 mesh black pepper and granulated garlic. I combine that with a few teaspoons of the Spiceology granulated onion and I’m good to go for just about any cut of beef. If you like a more complex steak seasoning I highly recommend their Steak Seasoning OH CANADA. The only reason I don’t like to use it on the rotisserie roast is because I find that the herbs and other ingredients have a tendency to burn.
Rub the roast down on all sides with a few tablespoons of olive oil then aggressively season the entire roast. Once that’s done we can skewer the roast and get it on the spit.
For the roast I like to secure it with a four prong meat forks. This will give the roast even more stability while on the spit. Before skewering the roast figure out exactly where you want the meat forks to be so that the roast will sit right in the middle so the fire hits the meat evenly.
Secure the first meat fork on the spit then skewer the roast. Make sure you skewer the roast dead center. Place the roast flat on the table then slide in the skewer so that it comes out in the same spot on the other end of the roast. Then press the roast into the forks so all 4 points are plunged into the meat. Then slide on the second meat fork and secure the roast.
While the roast is coming up to room temperature it’s time to build your fire. I use lump charcoal in 2 charcoal baskets mixed with soaked hickory wood chips. This will give the meat a light smoked flavor along with the classic charcoal flavor. Once the baskets are lit I place the baskets on opposite sides of the kettle so they will sit parallel to the roast. Then I place the Rotisserie Ring on the Kettle and attach the motor and place the lid on top.
I like to run my grill at about 275 to 300 degrees F. Once I have reached temperature l place the roast on the rotisserie and start the Rotisserie. Roast with the lid on for about 45 minutes before checking the temperature. If needed, add a few lumps of charcoal to each side. Try to keep your coals burning evenly on each side. Place the lid vent at the opposite end of the rotisserie motor so it’s directly in the middle of both Charcoal baskets.
Turn off the motor for a second to check the temperature of the roast. Our goal temperature should be right around 130 degrees F for medium rare prime rib. The roast will cook for about 2 hours. I recommend checking the temperature every 20-30 minutes especially when you’re getting close to your goal temperature.
Once the roast has reached temperature remove the roast from the rotisserie. Place on two overlapping sheets of Peach Butcher Paper. Use the same butcher paper that you wrap brisket in to let the beef rest. Unlike foil the roast can still breath and not over cook. I let the roast rest for about 30 minutes before slicing. Keep an eye on the temperature by stabbing a Probe Thermometer through the butcher paper into the center of the roast.
After resting the meat slice into individual steaks. Only cut as many as you need, leave the rest of the roast whole to be cut later. You can always reheat by quick searing in a pan or on the grill. Prime Rib can be served with any number of sides and sauces. Try this Chanterelle Mushroom Cream sauce or a Madagascar Sauce Recipe from my friend the Culinary Lion.