Rotisserie Prime Rib

🧂 Ingredients

• 1 4-5 prime rib roast

  bone-in
• 1 medium aluminum drip pan

  (disposable preferred)
• Rosemary-Garlic Prime Rib Rub
• Optional Drip Pan Potatoes:
• 7-8 medium Yukon Gold Potatoes

  washed, and cut into 1 1/2" pieces
• salt and black pepper
• 1 tablespoon olive oil

  use more if needed

Instructions

• 1 Preheat grill for 400 degrees, or medium-high heat.
• 2 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
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 Once meat has rested, carve off bones and save for later. Slice meat into 1/2"
  thick slices. Plate and serve.
• 8 *See below for Drip Pan Potatoes recipe.

Nutrition Info