Rotisserie Prime Rib

4.75 from 4 votes

This rotisserie prime rib is the best roast I have ever had. It’s tender, flavorful and cooked to just the right temperature.

Prep Time10

Cook Time2

Course: Main Course

Cuisine: American

Keyword: rotisserie prime rib, prime rib recipe, prime rib on the grill, horseradish sauce recipe, grillin with dad recipes, grilling with dad recipes, grilling recipes., garlic and herb butter, garlic and herb rotisserie prime rib, frenched prime rib

Servings: People

Author: Maciek Zurawski

Ingredients

8 lbs Bone-in prime rib

Garlid and Herb Butter Ingredients

2 sticks Unsalted butter (room temperature)
2 tbsp Minced garlic
1 tbsp Freshly chopped rosemary
1 tbsp Dad's Steak Seasoning

Horseradish Sauce Ingredients

1/4 cup Sour cream
1/4 cup Mayo
2 tbsp Freshly ground horseradish
1 tbsp Apple cider vinegar
1 tbsp Chopped chives

Instructions

Remove the prime rib from the packaging and pat it dry. Next, cut away the fat cap directly above the bones to expose them.
Remove any fat and meat from between the bones and scrape them clean. This will give you a much nicer final presentation.
Skewer the prime rib on the rotisserie and secure it in place.
In a small bowl combine the room temperature butter, rosemary, garlic and steak seasoning. Pop this in the microwave for 10 seconds to soften in up and and make it spreadable.
Brush the soft butter mixture all over the prime rib. Make sure to cover all sides including between the bones.
Preheat the grill to 250 degrees and set for indirect heat.
Place a small pan of sliced potatoes on the grill and the skewered prime rib right above it. Turn on the rotisserie and let it spin.
Total cook time should be around 2-3 hours, depending on size. For a medium rare finish, remove the prime rib from the grill when the internal temperature reaches 110 degrees.
Let it rest for 20-25 minutes before carving.

Homemade Horseradish Sauce Instructions

In a mixing bowl, add freshly grounded horseradish, sour cream, mayo, a splash of apple cider vinegar and chopped chives and mix well.

Video

Notes

Make sure to get a bone in prime rib and trim it your shelf. It's more economical, you can keep the level of fat that you desire and the frenched bones make for a pretty presentation.

Make a compound garlic and herb butter in advance that you can use to spread on the prepped prime rib. The butter adds a layer of fattiness and richness browning and flavoring the skin.

A great alternative to Dad’s steak seasoning is either a different steak seasoning that is herby and peppery or Italian Herb seasoning. Make sure to add salt and pepper.

Prime rib is best enjoyed at 110 degrees doneness. That's true grilled, cooked in the oven or on a rotisserie.

Nutrition